Grape Crepes

Grape Crepes

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From: Diabetic Living Magazine

Creme de cassis is a liqueur with a delicate black currant flavor. When cooked with red grapes, it makes a lovely topping for this crepe recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup white whole-wheat flour or all-purpose flour
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • ⅛ teaspoon salt
  • 1 teaspoon canola oil
  • 3 cups seedless red grapes, halved
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • ½ cup light dairy sour cream
  • 1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip)

Preparation

  • Prep

  • Ready In

  1. For crepe batter, in a medium bowl, whisk together milk, flour, egg, oil and salt until smooth.
  2. Lightly oil a 7- to 8-inch nonstick skillet with flared sides. Heat over medium-high heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturers directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter to make 8 crepes, oiling skillet occasionally. Set crepes aside.
  3. In a large skillet, combine grapes, creme de cassis, the water and cornstarch. Cook and stir until mixture just comes to boiling; reduce heat. Cook and stir for 4 to 6 minutes more or until grapes are softened but still hold their shape and mixture is slightly thickened.
  4. In a small bowl, combine sour cream and sugar. To serve, spread unbrowned sides of crepes with sour cream mixture. Fold crepes as desired. Top with grape mixture.
  • Tip: If using a sugar substitute, choose from Splenda® Granular, Sweet 'N Low® bulk or packets, or Equal® spoonful or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition per Serving with Substitute, same as below, except: 81 cal, 13 g carb.

Nutrition information

  • Serving size: 1 crepe
  • Per serving: 86 calories; 2 g fat(1 g sat); 1 g fiber; 14 g carbohydrates; 3 g protein; 3 mcg folate; 5 mg cholesterol; 8 g sugars; 199 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 0 mg iron; 67 mg sodium; 137 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ fruit, ½ starch

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