Crepes (and fillings)

Crepes (and fillings)

Categories: Breakfast, Diabetic

Yield: 20 Servings

******** CREPES **********
1 c Cold water
1 c Cold nonfat milk
1 Egg
4 Egg whites
1/2 ts Salt (or less)
2 c Sifted all-purpose flour
2 tb Vegetable oil

*****HERB-CHEESE FILLING****
1 1/2 c Low-fat cottage or ricotta
-cheese
1 Green onion, minced ds Basil ds Chopped fresh parsley
Salt and freshly ground
-black pepper to taste
2 ts Margarine
Tomato slices for garnish

****SWEET CHEESE FILLING****
3/4 c Low-fat cottage cheese
2 oz Neufchatel cheese (light
-cream cheese)
2 ts Vanilla
2 ts Freshly squeezed lemon juice
1/4 ts Grated lemon peel
1 tb Margarine
1/2 c Low-fat vanilla yogurt
1 c Berries or sliced fruit in
-season

FOR CREPES: Put cold water, milk, egg, egg whites and salt into
blender; add flour, then oil. Blend at top speed, stopping to
scrape
flour from the sides.
Cover and refrigerate 2 hours. (This is an important step; it
allows the flour particles to expand in the liquid and ensures a
tender, thin crepe. The batter should have a very light, creamy
texture - just thick enough to coat a wooden spoon.)
For each crepe, heat a 6-inch nonstick frying pan over moderately
high heat. When hot, pour a scant 1/4 cup of the batter into the
skillet; immediately rotate pan until batter covers bottom. Cook
until light brown; turn and brown the other side. Slide onto a warm
plate and proceed in the same manner with the rest of the batter.
Put waxed paper between the crepes as you stack them. Keep crepes
covered to prevent them from drying out. They are now ready to be
filled. Makes 20 - 6 inch crepes. 1 crepe = 1 servng.

Nutritional information per serving: calories - 65, protein - 3
gm., fat - 2 gm., carbohydrates - 10 gm., cholesterol - 14 mg.,
fiber
~ 0.4 gm., sodium - 47 mg., potassium - 44 mg. Diabetic Exchanges:
Bread/Starch - 1.

SERVING, STORING, OR FREEZING OF CREPES: Fill, fold, or roll and
serve immediately.
Prepare ahead. Pile up individually between layers of waxed
paper.
Wrap in foil, refrigerate, and reheat when ready to fill.
Prepare in advance. Then freeze and reheat at the last minute.
Wrap in heavy foil to freeze. They will keep for weeks.

CHEESE-HERB FILLING
Mix cheese, onion, and herbs. Season with salt an pepper. Fill
each crepe with 3 to 4 Tablespoons of filling.
In a skillet over medium heat, lightly brown crepes in margarine.
Garnish with tomato slices and serve. Makes enough for 6 servings of
1/4 cup.

Nutritional information per serving: calories - 63, protein - 8
gm., fat - 3 gm., carbohydrates - 2 gm., cholesterol - 5 mg.,
fiber -
0.1 gm., sodium - 278 mg., potassium - 63 mg. Diabetic Exchanges:
Lean Meat - 1.

SWEET CHEESE FILLING
Prepare crepes and set aside. Blend cheeses, vanilla, lemon
juice, and peel. Fill each crepe with 1/4 cup of the mixture and
roll.
In a nonstick skillet, saute filled crepes in margarine until
lightly browned. Top with low-fat yogurt and sliced fruit. Makes 4
servings of 1/4 each.

Nutrtitional information per serving: calories - 160, protein -
8
gm., fat - 8 gm., carbohydrates - 14 gm., cholesterol - 16 mg.,
fiber
~ 1.5 gm., sodium - 282 mg., potassium - 162 mg. Diabetic Exchanges:
Lean Meat - 1, Fruit - 1, Fat - 1.

FROM: The UCSD Healthy Diet for Diabetes