
Diabetic Dessert Recipes
Rich Crepes
Yield: 36 6-in. (15-cm) crepes

- 3 eggs
- dash salt
- 2 tblsp (30 mL) liquid shortening
- 1 1/4 cup (310 mL) flour
- 1/2 cup (125 mL) evaporated skimmed milk
- 1 cup (500 mL) water

- 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.
Exchange 1 crepe: 1/4 full-fat milk
Calories 1 crepe: 30
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