|The Art of Cooking for the Diabetic|
|by Katharine Middleton|
A guide to meeting the diet needs of diabetics features chapters on fats, fiber, and noncaloric sweeteners, food-exchange listings, medically appr...
Results 1 - 10 of 35 for basic crepes
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In a blender ... Do not turn crepe over until it ... parchment paper separating each crepe until ready to fill. Lightly oil pan before cooking each crepe.
Sift flour, sugar, ... Makes about 16 crepes. 1 teaspoon vanilla and 1 extra tablespoon sugar or 1 teaspoon grated lemon rind and 1 extra tablespoons sugar.
Combine above ingredients and prepare with crepe maker. Makes approximately ... hours before making crepes. Combine cream ... fruit. I prefer strawberries.
Place all ingredients ... for more perfect crepes. (Chicken or ... perfect; you might ruin a couple) and then it peels off the pan onto a dish. Makes about 15.
Place the eggs, ... hours. Fry the crepes in a medium-hot ... with sour cream or yogurt. Garnish with parsley. Serve cold with a green salad and white wine.
Measure all ingredients ... lightly greased 8-inch crepe pan or skillet. ... chocolate sauce topped with whipping cream are magnifique. Makes 8 or 9 crepes.
Combine all ingredients ... a 6 inch crepe pan or heavy ... layers of waxed paper to prevent sticking. Repeat until all batter is used. Yield: 16 crepes.
Put liquids and ... 2 hours. Fry crepes in medium-hot 10-inch ... brown other side lightly, just little specks. Stack with wax paper in between. Makes 12.
In a bowl ... cook on inverted crepe pan.) To remove, ... 16 to 18 crepes, greasing skillet ... TO ASSEMBLE: Using basic main dish crepe ... them. Makes 5 servings.
TIP: If you wish to freeze crepes, make several ... wrapped crepes on baking sheet. Bake in 325 degree oven until hot, 12 to 15 minutes. Makes 8 or 9 crepes.
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