Thursday, June 24, 2010


Would my diabetic nutritionist approve of my crepe dinner? What if I told her these are whole wheat? Heavy on the eggs and the cottage cheese makes for a reasonably healthy diabetic treat.

Warning: only makes about 4 crepes!

2 large eggs 
3/4 cup milk 
1/2 cup water 
1 cup flour (sub in half whole wheat)
3 tablespoons melted butter 
Butter, for coating the pan

Coat large pan with vegetable oil, ladle in and rotate batter until thinly coating pan, cook on med/high heat for a few minutes on each side . . . serve crepes with fresh fruit and cottage cheese

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