Diabetic crepes

Yield: 8 crepes

Measure Ingredient
⅔ cup Milk
2 mediums Eggs
1½ teaspoon Vegetable oil
½ cup All purpose flour

Combine milk, eggs, and 1 teaspoon vegetable oil in mixing bowl. Beat with rotary beater or mixer until well blended. Add flour; continue to beat until mixed. Allow to stand about 1 hour. Brush a crepe pan with a little of the remaining oil. Heat pan over medium heat until water dropped on surface dances. Pour ¼ cup batter into pan all at once, lifting pan off heat and turning to batter coats all surfaces evenly. Hold over heat, continuing to rotate and flip crepe over, cooking on either side 15 seconds. Slide crepe out of pan onto waxed paper. Repeat until all batter is cooked. Place each cooked crepe between layers of waxed paper. Well-wrapped crepes can be stored in the refrigerator for 2 days or in the freezer up to 3 months.

Makes 8 crepes 1 serving = 1 crepe : ½ protein choice

: ½ starchy choice

: 6 g carbohydrate

: 3 g protein

: 3 g fat

: 260 kilojoules

: 63 calories

Submitted By ANNE MARIE CHIAPPETTA On 03-27-95

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