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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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary test

45 mins
1 hr


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; protein 18.6g; carbohydrates 23.1g; dietary fiber 3.4g; sugars 7.8g; fat 9.9g; saturated fat 3.8g; cholesterol 47.8mg; vitamin a iu 985.4IU; vitamin c 8.8mg; folate 76.5mcg; calcium 251.8mg; iron 2.5mg; magnesium 41.4mg; potassium 551.6mg; sodium 533.3mg.