Blueberry Crepes Diabetic Recipes

SUGAR FREE BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
• In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.

BLUEBERRY CRISP (DIABETIC)

Steps:

• Filling:.
• Toss together flour and sugar.
• Mix together with blueberries and place in a 9x9 inch glass baking dish.
• Topping:.
• Mix all topping ingredients together.
• Sprinkle on top of blueberry filling.
• Bake at 350 degrees for 45 minutes.
• Makes 6 servings.
• Per Serving:.
• 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.

BLUEBERRY CREPES (DIABETIC)

Steps:

• Reserve crepes.
• Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
• Cook and stir over medium heat until slightly thickened; remove from heat.
• Crush 1 cup of the blueberries and add to cream mixture.
• Return to heat, and cook and stir until thickened.
• Cool.
• Fold in remaining blueberries.
• Divide evenly between crepes, and fold or roll the crepes.
• Top each with heaping 1 tablespoon topping.
• Exchange 1 serving: 1/2 bread 1/2 fat.

BLUEBERRY CREPES

Steps:

• Whisk milk, flour, egg, 2 teaspoons melted butter, and 2 teaspoons sugar together in a bowl until smooth. Cover and refrigerate crepe batter for at least 30 minutes, or overnight.
• Heat an 8-inch saute pan over medium heat. Brush pan with 1 teaspoon melted butter. Pour in 1/4 cup crepe batter; immediately tilt the pan and swirl so the batter covers the entire bottom of the pan. Cook until crepe begins to bubble and the edges are turning brown, 1 to 2 minutes. Flip crepe and cook until the other side browns slightly, about 1 more minute. Remove to a plate and repeat to cook remaining 3 crepes.
• At the same time, place orange juice, 1/4 cup sugar, and cinnamon in a small saucepan; bring to a boil. Remove from heat and let cool for 5 minutes. Stir in orange zest.
• Fill each crepe with blueberries and whipped cream. Roll up and pour syrup over top.

CREPES WITH BLUEBERRY COMPOTE RECIPE BY TASTY

Steps:

• In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
• While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
• To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add ¼ of the batter. Quickly lift the pan and swirl to the edges, making a circle.
• Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
• To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
• Serve.