Savory crepes stuffed with crab, white asparagus, and mushrooms will make an elegant statement at your next dinner party, especially if you drizzle them with truffle oil. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with cooking spray; set aside. Place egg whites, 3/4 cup milk, whole wheat flour, water, canola oil, sugar, and 1/8 teaspoon salt into a blender. Cover and blend until smooth. Coat a 6-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Remove from heat. Spoon in 3 tablespoons of the batter; lift and tilt skillet to spread batter evenly. Return to heat; cook 2 minutes or until crepe is golden brown, turning once halfway through cooking. (Or cook on a crepe maker according to the manufacturer's directions.) Transfer to a paper towel-lined plate. Repeat with the remaining batter.

  • Snap off and discard woody bases from asparagus. In a covered large saucepan, cook asparagus in a small amount of boiling salted water 3 to 5 minutes or until crisp-tender; drain. (Or steam 3 to 5 minutes.) Return to hot saucepan; cover and keep warm.

  • In another large saucepan, melt butter over medium-high heat. Add mushrooms and the 5 green onions; cook 8 minutes or until tender, stirring occasionally. Stir in all-purpose flour, 1/8 teaspoon salt, and cayenne pepper. Gradually stir in 1/2 cup milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in crabmeat, mayonnaise, and yogurt.

  • Arrange one-eighth of the asparagus (5 or 6 spears) along one edge of each crepe. Top each with about 3 tablespoons of the crab mixture; roll up crepe from the filled edge. Place filled crepes in the prepared baking dish. Sprinkle with Parmesan cheese.

  • Bake 15 minutes or until heated through and cheese is melted. If desired, drizzle with truffle oil and sprinkle with additional green onions.


Tips: If using a sugar substitute, choose Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 1/2 teaspoon sugar. Nutrition per Serving with Substitute: same as below, except 248 cal., 7 g sugars.

Can't find white asparagus? Substitute green asparagus for equally tasty results.

Nutrition Facts

249 calories; 9.9 g total fat; 3.8 g saturated fat; 48 mg cholesterol; 533 mg sodium. 552 mg potassium; 23.1 g carbohydrates; 3.4 g fiber; 8 g sugar; 18.6 g protein; 985 IU vitamin a iu; 9 mg vitamin c; 77 mcg folate; 252 mg calcium; 2 mg iron; 41 mg magnesium;