Now you can have your breakfast crepes and eat them too! French crepes sound so fancy and always look delicious! BUT sometimes you will find they are NOT WW friendly. This is what inspired this recipe, which is fantastic! Not to mention you can switch up the filling to make them sweet or savory, all with staying in your points!
Breakfast Crepes with Berries-WW Friendly
Ingredients for Breakfast Crepes
1 cup all-purpose or white whole wheat flour
1 1/2 cups skim milk
2 large eggs
1 teaspoon olive oil
nonstick spray
12tablespoonslight Cool Whip
Cream Cheese filling for Breakfast Crepes
1/4 cup of sugar
1/8 cup of powdered sugar
4 oz fat-free cream cheese
1 tsp vanilla
Mix all ingredients together using a hand mixer. Then add the filling to crepes. If you want to add in fruit to the cream cheese filling, fold it in after mixing.
If you are on WW the cream cheese filling is 3 Smartpoints for about 1-2 tablespoons.
Using your blender, blend flour, milk, eggs, and oil until smooth.
Heat a nonstick crepe pan (or 8 in. non-stick pan) on medium-low. Coat lightly with non-stick spray.
Pour 1/4 cup crepe mixture into the pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until the bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside and repeat until mixture is gone.
To serve, spoon 1 tablespoon of Cool Whip and add fresh berries if desired. Best if served warm.
Servings: 6 (2 crepes per serving, 1 serving =4 Points)
Tips for making Breakfast Crepes
If you want the actual crepe batter to be sweeter, you can add cinnamon, sugar, and/or vanilla.
To make more at one time use a griddle!
The crepe recipe listed is great for sweet or savory crepes you will just need to switch up the filling
Variations of Breakfast Crepes
Omelet style (add in whatever you would normally put in your omelet
Servings: 6 (2 crepes per serving, 1 serving =4 Points); **If you use the cream cheese filling be sure to add 3 points (or less depending on your serving)
Using your blender, blend flour, milk, eggs, and oil until smooth.
Heat a nonstick crepe pan (or 8 in. non-stick pan) on medium-low. Coat lightly with non-stick spray.
Pour 1/4 cup crepe mixture into the pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until the bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown.
Set aside and repeat until mixture is gone.
To serve, spoon 1 tablespoon of Cool Whip and add fresh berries if desired. Best if served warm.
Instructions for the cream cheese filling:
Mix all ingredients together using a hand mixer. Then add the filling to crepes. If you want to add in fruit to the cream cheese filling, fold it in after mixing.
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