Print 
Portions:
4
Serving
Size:
1 crepe
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
Ingredients
- 12 asparagus spears
- 4 ounces cream cheese
- 1 bundle parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1/2 cup water
- 1/4 cup cream
- 1 large egg
- 2 large egg whites
- 4 tablespoons butter
Preparation
- Steam the asparagus for 6 to 8 minutes.
- Puree cream cheese with parsley, lemon juice and spices, to make a green cream sauce. Season to taste. Set aside.
- To make crepes combine the flour, water, egg, egg white and 2 tablespoons melted butter; whisk to make a smooth batter.
- Melt 1/2 tablespoon butter in a pan (8 to 10-inch crepe or sauté pan). Add 1/3 cup crepe batter and turn pan to spread batter. Cook until bubbly and edges begin to brown. Turn and cook briefly on the other side. Cool on a plate. Repeat with remaining butter and batter to make 4 crepes.
- Spread crepes with cream cheese filling. Distribute the asparagus spears evenly at end of each crepe and firmly roll up into rolls.
- Wrap in foil and let cool in refrigerator for one hour. Cut chilled crepes into 3 to 4 pieces with a sharp knife before serving.
Helpful hints
- For a higher protein entrée fill the crepe with shrimp instead of asparagus. Peeled shrimp, sauté in olive oil, let it cool down and curl up in the crepes.
Submitted by: ²ÝÝ®ÊÓƵ teammate Elisabeth from Germany.
Nutrients per serving
Calories 336
Protein 8 g
Carbohydrates 13 g
Fat 28 g
Cholesterol 123 mg
Sodium 146 mg
Potassium 252 mg
Phosphorus 110 mg
Calcium 74 mg
Fiber 1.5 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1/2 meat
- 1/2 milk
- 1 vegetable, medium potassium
- 4 fat
Carbohydrate choices
1
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