Seeking diabetic desserts recipes? Try this crepe batter recipe, which may be used for sweet or savory crepes. It is shared with World of Crepes by Kathryn, of Cape Elizabeth, Maine.
This recipe only has 63 calories, 2 grams of fat and 7 grams of carbohydrates per crepe!
In a blender, blend together the following ingredients to create a thin batter:
Pour batter into a bowl and refrigerate for at least 30 minutes to allow bubbles to dissipate. Heat an 8" non-stick skillet, such as an omelet pan, on medium heat. Brush skillet with melted butter and ladle a scant ¼ cup of batter into the skillet. Swirl the pan around and around to distribute the batter evenly and to form a circle. Continue swirling the pan until the batter thickens and settles. Replace pan on the burner and cook for about 1 to 1½ minutes, until the edges of the crepe are dry, beginning to brown slightly and curling inward. Using a rubber spatula, lift edge and carefully turn crepe over by hand.
Cook second side for about 30-45 seconds. Remove crepe from pan and place on a piece of parchment paper to cool. To store crepes, make certain that crepes are separated with a piece of parchment paper between each crepe. Arrange crepes in a stack and place in a resealable plastic bag.
These crepes may be made ahead of time and refrigerated until ready to use. Use within 3-4 days. These basic crepes can be used in sweet or savory recipes. Fill them with fresh fruit, berries, or sugar-free pudding for a light dessert. Fill them with your favorite vegetables, mushrooms, cooked turkey or chicken and cheese, heat in a 350-degree oven until cheese is melted for a delicious lunch or easy dinner.
Yield: About 14 6" to 7" crepes
Nutritional information per crepe:
Editor's Note: For more diabetic-friendly recipes using crepes (and other excellent nutritional tips!), we encourage you to visit Diabetics Rejoice.
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