Weight Watchers 1 Point Crepes Recipe
Weight Watchers 1 Point Whole Wheat Crepes Recipe is a game-changer for breakfast and brunch menus. These crepes are easy to make, and they’re a family favorite.
You’ll need just five simple ingredients for this recipe: milk, flour, egg, salt, and a touch of oil. A blender and a nonstick skillet are your key tools, making the process as straightforward as it gets.
These crepes are very versatile.. Whether you lean vegetarian or simply enjoy incorporating plant-based foods into your meals, you can fill or top them with a range of options.
Some good options are fresh fruit, a spoonful of yogurt, or a smear of almond butter; the sky’s the limit.
What makes these crepes especially compelling is their low-point, low-fat profile. They fit seamlessly into your morning routine, whether you’re planning a laid-back brunch or need to prep breakfast in advance.
Speaking of advance prep, these crepes store well, so making a bigger batch for future meals is a smart move.
Choose a thin spatula for hassle-free flipping.
So, elevate your breakfast and brunch game with these straightforward, low-fat, 5-ingredient crepes. Enjoy!
Weight Watchers Points
1 Points (2022/2023 Plan)
MyWW Points: 1 Blue Plan and 2 Green Plan
1 WW Freestyle Points and 2 Smart Points
Related Recipes
Weight Watchers Simple Crepes
Weight Watchers Healthier Raspberry Crepes
Weight Watchers Chocolate Peanut Butter Crepes
Weight Watchers Mixed Berry Crepe
Weight Watchers 5 Ingredient Crepes
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Need to make more or fewer servings?
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Weight Watchers 1 Point Crepes
Ingredients
- ¾ cup 1% low-fat milk
- ½ cup whole wheat pastry flour
- 1 large egg
- ¼ teaspoon salt
- ½ tablespoon vegetable oil
Instructions
- Place milk, flour, egg, and salt in a blender.
- Cover the blender and blend on high speed until the mixture is smooth.
- Move the blended mixture to the fridge for at least 1 hour, or you can leave it overnight.
- Whisk the mixture again just before you're ready to use it. Make sure it's as thick as heavy cream. Add a little water if it's too thick.
- Lightly brush a small amount of oil onto an 8-inch nonstick skillet.
- Heat the skillet over medium heat until the oil shimmers.
- Pour 2½ tablespoons of the batter into the pan.
- Swirl the pan to spread the batter evenly on the bottom.
- Cook until the top of the crepe looks dry and the bottom turns golden, which will take about 1-2 minutes.
- Carefully loosen the edges of the crepe with a thin spatula.
- Flip the crepe and cook for an additional 1 minute.
- Slide the finished crepe out of the pan and set it aside, keeping it warm.
- If the crepes start to stick while cooking, lightly brush the pan with a little more oil.
- Continue with steps 7 to 13 until all the batter is used up.
Notes
Nutrition
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