Tuesday, April 6, 2010

Basic Crepes

Crepes are thin, egg pancakes that can be filled with sweet or savory ingredients that are perfect for a diabetic because they are only 7 carbs each. Although the thought of making crepes may appear daunting, the batter is easily made in a blender and cooking the crepes is very simple and quick. Also, the crepes can be made ahead of time, even a day or two ahead, because they will keep well in the refrigerator for up to 3-4 days. To demonstrate how easy it is to make a crepe, I've created a short video of the cooking process. As you'll see, it takes about 2 minutes.  https://www.youtube.com/watch?v=jhzXjJ2HVeM

Basic Crepes
(Makes about fourteen 6" to 7" crepes)
In a blender, blend together the following ingredients to create a thin batter:

1½ cups skim milk (soy, almond or Hood Calorie Countdown can be substituted)
3 eggs, slightly beaten
1 cup all purpose flour
¼ teaspoon salt
3 tablespoons no trans fat buttery spread, melted (I used Smart Balance)

1. 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. Crepes can be made ahead of time and refrigerated until ready to use. Use crepes within 3-4 days.

Uses for crepes: 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.
I have posted a variety of recipes that demonstrate just how versatile these thin pancakes can be any time of day! Click on "crepes" under list of ingredients to see all the delicious and healthy fillings I suggest.

Nutritional Information per crepe: 63 calories, 7 g carbohydrate, 2 g total fat, 0.7 g saturated fat, 0.2 g fiber, 3.1 g protein

Recipe and video by Kathy Sheehan, copyright 2010

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