Diabetic Cooking

Southern banana crêpes

Preparation time: 1 hour.


  • Crêpes:
  • 1 1/4 cups fat-free milk
  • 1 cup all-purpose flour
  • 1 egg
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon baking powder
  • Filling and topping:
  • 3/4 cup fat-free sour cream
  • 8 ounces Neufchâtel cheese
  • 2 1/4 teaspoons Equal
  • 1 tablespoon vanilla
  • 6 medium bananas
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped pecans
  • 2 tablespoons margarine, melted
  • 2 tablespoons lemon juice


Whisk all ingredients together until smooth. Heat an
8-inch skillet then remove it from burner. Pour 3 tablespoons batter in center of skillet. Lift and tilt skillet to spread batter over bottom of the skillet. Return to heat. Cook for 1 minute, or until light brown. Turn with a spatula and cook the other side for 30 seconds. Repeat with remaining batter. Chill while preparing filling.

Mix together sour cream and Neufchâtel until smooth. Stir in Equal and vanilla and chill. Cut bananas into thick slices and arrange on the bottom of a baking dish. Combine brown sugar, cinnamon, and pecans. Pour melted margarine and lemon juice evenly over the bananas, then sprinkle cinnamon-pecan mixture on top. Bake at 350°F for 20 minutes. In center of each crêpe, place 2 heaping tablespoons sour cream mixture and roll up the crêpe. Arrange rolled crêpes on a serving dish and top with hot banana mixture. Serve immediately.

Yield: 12 eight-inch filled dessert crêpes.

Serving size: 1 crêpe.

Nutrition Facts Per Serving:
Calories: 230 calories, Carbohydrates: 30 g, Protein: 6 g, Fat: 10 g, Saturated Fat: 3 g, Sodium: 143 mg, Fiber: 2 g

Exchanges per serving: 1 starch, 1 fruit, 2 fat. Carbohydrate choices: 2.

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.