Weight Watchers Healthier Raspberry Crepes Breakfast or dessert recipe. These crepes are made with a low-calorie batter of eggs, egg whites, flour, and milk, cooked until golden brown.
Combine raspberries and jam in a small saucepan and place over medium-low heat.
Cook mixture, stirring occasionally, until raspberries are thawed and coated with jam. Set aside.
In a medium bowl, beat eggs and egg whites using an electric mixer.
Add salt to the egg mixture and beat to combine.
Alternate adding flour and milk to the egg mixture in batches, beating until batter is smooth.
Coat a small skillet with cooking spray and heat over medium-high heat.
Add 1/2 cup of batter to the skillet and immediately reduce heat to medium-low.
Tilt the skillet to evenly coat the bottom with batter.
Cook the crepe until golden on the bottom, about 2 minutes.
Flip the crepe with a spatula and cook until golden on the other side, about 2 minutes more.
Remove the crepe from the skillet and cover to keep warm.
Repeat steps 7-11 with the remaining batter.
Spoon about 2 tablespoons of the raspberry sauce down the center of each crepe.
Roll up the crepes and dust each with 1/4 teaspoon of sugar.
Top each crepe with fresh raspberries.
Notes
Serving Size: 1 Crepe5 Points®MyWW Points: 5 Blue Plan and 7 Green Plan7 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.