🥞 Diabetic-Friendly Stuffed Crepes

These light, thin crepes are made with whole-grain flour, low-fat milk, and no added sugar. They’re stuffed with a delicious savory diabetic-friendly filling to keep carbs controlled and blood sugar steady.

You’ll get:

  • Low-carb, high-fiber batter
  • Healthy lean-protein filling
  • No refined sugar
  • Full step-by-step method

🥣 INGREDIENTS

For the Crepe Batter (Makes 6–8 Crepes)

  • ½ cup whole-wheat flour
  • ¼ cup oat flour (or finely ground oats)
  • 2 large eggs
  • 1 cup low-fat milk (or unsweetened almond milk for lower carbs)
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla (optional if making sweet version)
  • 1 pinch salt
  • 2–3 tablespoons water (as needed to thin batter)

For the Savory Diabetic Filling

You may choose one, or combine small amounts of each.

Chicken & Veggie Filling

  • 1 cup cooked shredded chicken breast
  • ½ cup mushrooms, sliced
  • ½ cup spinach, chopped
  • ¼ cup onions, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • Salt & black pepper (to taste)
  • 1 tablespoon low-fat cream cheese OR 2 tablespoons Greek yogurt

OR Cottage Cheese & Greens Filling (Vegetarian)

  • ½ cup low-fat cottage cheese
  • ½ cup steamed spinach (squeezed dry)
  • 1 tablespoon chopped dill or parsley
  • Pinch salt & pepper

OR “Sweet but Diabetic-Friendly” Filling

  • ½ cup unsweetened Greek yogurt
  • 2 tablespoons crushed walnuts
  • Cinnamon to taste
  • A few slices of fresh strawberries (optional, in moderation)

🍳 INSTRUCTIONS

1️⃣ Prepare the Crepe Batter

  1. In a mixing bowl, whisk eggs until smooth.
  2. Add whole-wheat flour and oat flour.
  3. Slowly pour in low-fat milk while whisking to avoid lumps.
  4. Add olive oil, salt, and vanilla (if making sweet).
  5. Add 2–3 tablespoons water if the batter is too thick — batter should be thin and pourable.
  6. Let the batter rest 10 minutes so the flour absorbs the liquid.

2️⃣ Make the Savory Filling (Chicken or Veggie)

  1. Heat 1 tsp olive oil in a pan.
  2. Add onions and garlic; sauté for 1 minute until fragrant.
  3. Add mushrooms and cook until soft.
  4. Add spinach and cook until wilted.
  5. Stir in shredded chicken.
  6. Add cream cheese or Greek yogurt and mix until creamy.
  7. Season with salt and pepper.
  8. Remove from heat and set aside.

If making the vegetarian cottage cheese filling — no cooking needed. Mix all ingredients in a bowl.

3️⃣ Cook the Crepes

  1. Heat a non-stick pan over medium heat.
  2. Lightly brush with oil or use cooking spray.
  3. Pour about ¼ cup batter and swirl the pan to spread thin.
  4. Cook 1–2 minutes until edges lift, then flip.
  5. Cook the other side for 30–45 seconds.
  6. Repeat until all crepes are done.

4️⃣ Stuff & Roll the Crepes

  1. Place each crepe on a plate.
  2. Add 2–3 tablespoons of your chosen filling.
  3. Roll or fold into a pocket.
  4. Warm them briefly in the pan if you want them toasted and crisp.

🧮 NUTRITION ESTIMATE (Per Crepe with Filling)

(Based on savory chicken filling)

  • Calories: 150–180
  • Carbs: 12–16g
  • Fiber: 2–3g
  • Protein: 12–15g
  • Fat: 6–8g
  • Sugar: 1–2g
  • Glycemic Load: Low–Moderate

💡 Diabetes-Friendly Tips

  • Use almond milk to reduce carbs even further.
  • Stick to high-protein fillings (chicken, cottage cheese, tofu).
  • Avoid sweet syrups — use cinnamon, nuts, and Greek yogurt instead.
  • Eat 1–2 crepes with a salad for balanced blood sugar.

If you want, I can also make:
✅ A keto version
✅ A high-protein version
✅ A 20-paragraph SEO recipe article for your website

Just tell me!