Crepe recipes.

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1) BLUEBERRY CREPES
Serves 12.

Ingredients:
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12 ready made crepes.
2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) granulated sugar replacement
Dash salt
1 cup (250 ml) skim milk
1 tablespoon (15 ml) lemon juice
2 teaspoons (10 ml) vanilla extract
2 cups (500 ml) fresh blueberries (rinsed)
1 cup (250 ml) lo-cal whipped topping (prepared)

Instructions:
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Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.

Cook and stir over medium heat until slightly thickened; remove from heat.

Crush 1 cup (250 ml) of the blueberries and add to cream mixture.

Return to heat, and cook and stir until thickened.

Cool.

Fold in remaining blueberries.

Divide evenly between crepes, and fold or roll the crepes. Top each with heaping 1 tablespoon (15 ml) topping.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

2) LO-CAL CREPES
Serves 6.

Ingredients:
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2 eggs
Dash salt
2 tablespoons (30 ml) margarine (melted)
1 1/4 cup (310 ml) flour
1 teaspoon (5 ml) baking powder
1 3/4 cup (440 ml) water

Instructions:
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Place eggs in blender; whip to mix well. add salt, melted margarine, flour, baking powder and water. whip to blend thoroughly. (Should batter become too thick, add a little extra water; stir to blend.)

Cook in crepe pan according to manufacturer's directions.

Source unknown.

There are many varieties of crepe recipes, more can be found here.

3) RICH CREPES
Serves 6.

Ingredients:
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3 eggs
Dash salt
2 tablespoons (30 ml) liquid shortening
1 1/4 cup (310 ml) flour
1/2 cup (125 ml) evaporated skimmed milk
1 cup (500 ml) water

Instructions:
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Place eggs in blender; whip to mix well.

Add salt, shortening, flour, milk and water. Whip to blend thoroughly.

Allow to rest 1 hour at room temperature before using.

Cook crepe in pan according to manufacturer's directions.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.

4) BLINTZES
Serves 12

Ingredients:
------------

12 Lo-Cal Crepes
1 cup (250 ml) creamed cottage cheese
2 tablespoons (30 ml) granulated sugar replacement
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon (2 ml) lemon peel (grated)
2 tablespoons (30 ml) Powdered Sugar Replacement

Instructions:
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Reserve crepes.

Combine cottage cheese, granulated sugar replacement, vanilla and lemon peel in mixing bowl.

Whip with fork until thoroughly blended. Fill each crepe with 1 tablespoon (15 mL) of cottage cheese filling, roll each one to form blintzes and place in shallow pan.

Bake at 350 F (175 C) for 15 minutes, or until warm.

Sift the powdered sugar replacement over the blintzes.

Microwave: Cook on Medium for 1 minute. Sift the powdered sugar replacement over the blintzes.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

I will add more crepe recipes very soon.

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