Articles & Recipes

Fruit Crepes (diabetes-friendly)

November 3, 2018

Just because you have diabetes doesn't mean you can't have a sweet breakfast! Crepes are ideal and similar to thin 
pancakes. Fill them 
with a variety of fillings. Perfect for breakfast, lunch and/or dinner.

Ingredients Makes ten 8-inch (20 cm) crepes

1½ cups flour 375 mL
½ tsp salt 2 mL
1 tsp baking powder 5 mL
1 tbsp sugar 15 mL
2 eggs 2
1 cup skim milk 250 mL
1 cup water 250 mL
2 tbsp margarine or butter (for coating the pan) 30 mL


  1. In a large bowl mix together the flour, salt, baking powder and sugar.
  2. In a medium bowl, beat the eggs with a fork or whisk. Add the milk and water to the eggs, and mix well.
  3. Add the egg mixture to the flour mixture.
Whisk until smooth.
  4. Heat a stick free pan or crepe pan on medium to high heat. Using a pastry brush, lightly coat the pan with butter or margarine.
  5. Ladle a thin layer of crepe mixture into the pan. 
For a 12-inch (30 cm) frying pan you will need just under ¼ cup (60 mL) per crepe. Immediately tip the pan to even out the layer of batter. Cook until the edges are a little brown. Flip over and quickly cook the other side.
  6. When making your next crepe, spread some more
fat on the pan using your pastry brush.
• cottage cheese, 
shredded cheese, yogurt, low sugar 
pudding • fruit such as sliced peaches or pears, chopped apple, 
blueberries or 
strawberries, orange pieces or chopped banana, or dried 
dates or figs • chopped peppers, 
mushrooms or salsa • smoked salmon
or shrimp


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