Trio Crepes

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? brown rice flour ???
??? quinoa flour ???
??? tapioca flour/starch ???
??? guar gum, or xanthan ???
??? vanilla extract ???
??? almond beverage, unsweetened, fortified, rice, or soy ???

Method

  1. Mix the dry ingredients.
  2. Add vanilla to almond milk. Gradually pour the milk into the flour mixture. Let stand for 30 minutes.
  3. Pour ¼ cup (65 ml) of the preparation into a non-stick frying pan with oil and spread with a spatula. The crepe should be very thin otherwise it will stick too much.
  4. Cook. Repeat with remaining batter.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

100

Fat

1 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

19 g

6 %

Fibre

2 g

7 %

Sugars

0 g

Net Carbs

17 g

Protein

2 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

13 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy
Excellent source of  :
Manganese, Vitamin D
Good source of  :
Vitamin B12
Source of  :
Calcium, Iron, Magnesium, Phosphorus, Vitamin B2, Zinc
Low  :
Fat, Sodium
Free  :
Cholesterol, Saturated Fat, Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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