Print Portions:
15
Serving
Size:
1 crepe
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 3 large eggs
- 1-1/3 cups whole milk
- 3/4 cup all purpose flour
- 3 tablespoons butter, melted
Preparation
- Blend eggs and milk in a blender to combine.
- Slowly add flour and blend for 1 minute. Cover and let mixture sit for 1 hour..
- Pour crepe batter into a bowl and whisk in melted butter.
- Heat an 8-inch crepe pan or skillet over medium-high heat. Coat pan with butter or nonstick cooking spray.
- Using a 1/4 cup measure, pour batter into skillet. Make sure the batter lies evenly, moving the pan if needed. Crepe will bubble slightly.
- Loosen edges of crepe and remove from pan when crepe is golden on the bottom and edges are slightly browned. (It needs to be browned on one side only as crepes will be rolled or folded.)
Helpful hints
- Adding flour slowly should prevent lumps, but if they do appear, strain the batter to remove before letting mixture set.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Carol from Delaware.
Nutrients per serving
Calories 72
Protein 3 g
Carbohydrates 6 g
Fat 4 g
Cholesterol 46 mg
Sodium 42 mg
Potassium 50 mg
Phosphorus 45 mg
Calcium 32 mg
Fiber 0.1 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1/2 starch
- 1/4 milk
- 1/2 fat
Carbohydrate choices
1/2
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