Sunday, 13 September 2015

Diabetic Friendly Meal : Whole Wheat Crepes with spinach pesto+curried chickpeas

Eating healthy meals is an essential part of managing Diabetes. Diabetes meals need not be bland. Here is an excellent meal bursting with flavors and it is diabetic friendly! Zero oil Whole wheat crepes with a generous spread of Spinach pesto + curried chickpeas and a drizzle of lemon Juice.

Disclaimer :

I am not a medical professional, nor a doctor. I have very limited knowledge about Diabetes and its from various internet sources. This meal plan is not tested by Diabetic patient. Kindly Consult your physician before following any diet plan. Monitor your blood sugar levels as advised by your physician.



For the Whole Wheat Crepes ( Yield : 4 thin Crepes)

  • 1 Cup Whole wheat flour
  • 1 and 1/3 Cup of Water
  • 1/2 Teaspoon sprouted fenugreek powder
  • a pinch of salt

For the curried chickpeas

  • 1/2 Cup Cooked chickpeas
  • 1 Teaspoon EVOO
  • 1 Garlic clove crushed
  • 1/4 Teaspoon dried Italian herbs
  • 1/4 Teaspoon roasted cumin powder
  • 1/4 Teaspoon paprika
  • 1 Tablespoon plain natural yogurt / curd
  • Salt and freshly ground black pepper as required

For the Spinach pesto

  • 1 Cup Baby Spinach
  • 1 Small garlic clove
  • 25 Grams Almonds
  • 1 tablespoon EVOO
  • Salt and freshly ground black pepper as required

For Serving

  • Juice of half lemon
  • 1 Tablespoon red onion slices ( about quarter of an onion)


Make Whole Wheat Crepes

1. In a large mixing bowl, add whole wheat flour, fenugreek powder, salt. Add water in slow steady stream while whisking the flour continuously and whisk until there are no lumps. This batter is quite runny. Close the bowl with a lid and set aside the batter for 20 minutes
2. After 20 minutes, heat a non stick pan / tawa / skillet. Using a large laddle, scoop out about 1/4 cup of crepe batter and pour the batter on a hot skillet. The batter will automatically spread itself into a circle. Cook the crepe on medium flame until bubbles start appearing on the top side of the crepe. Flip the crepe gently and cook on the other side for a minute until it is slightly golden. Remove from the skillet and set aside in a serving plate

Prepare Curried Chickpeas

1. In a pan, heat EVOO. When the oil is hot, add garlic, dried herbs, cumin, paprika and give it a nice stir
2. Add yogurt and whisk until the mixture is smooth
3. Add chickpeas and combine everything. Transfer the chickpeas in a serving bowl and set aside

Prepare Spinach Pesto

1. Place all the ingredients for the pesto in a food processor and pulse it until the mixture is coarse pesto texture


1. Spread spinach pesto generously on the crepes. Place 2 to 3 tablespoons of the chickpeas. Squeeze a little bit of lemon juice. Add few raw onion slices and roll up the crepes and serve


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