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  Recipe Home » Diabetic » CREPES AND FILLINGS
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  CREPES AND FILLINGS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 191
Ingredients:
Crepes:
1 C. cold water
1 C. cold nonfat milk
1 egg
4 egg whites
1/2 tsp. salt (or less)
2 C. sifted all purpose flour
2 Tbls. vegetable oil
Herb Cheese Filling:
1-1/2 C. low fat cottage, or ricotta cheese
1 green onion, minced
dash basil
dash chopped fresh parsley
salt and freshly ground black pepper, to taste
2 tsp. margarine
tomato slices, for garnish
Sweet Cheese Filling:
3/4 C. low fat cottage cheese
2 oz. Neufchatel cheese (light cream cheese)
2 tsp. vanilla
2 tsp. freshly squeezed lemon juice
1/4 tsp. grated lemon peel
1 Tbls. margarine
1/2 C. low fat vanilla yogurt
1 C. berries, or sliced fruit in season
Instructions:
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, an important step, as 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 C. 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 wax paper between the crepes as stacked. Keep covered to prevent drying out. Fill when ready to use.
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