Weight Watchers breakfasts are hard to come by unless you want to eat a bunch of eggs. Now, don't get us wrong, crepes are made of eggs… but they taste more like pancakes or waffles.
Weight Watchers Crepes
Crepes are delicious for breakfast, brunch, or dessert… depending on what you add to them.
No matter which plan you're on, crepes can be extremely low in points. This batter makes 6 crepes, and it is 5 Points total on the Blue and Purple Plans. Each crepe, before fillings and toppings, is 3 Points on the Green Plan.
Flour adds points, so our goal was to figure out a way to make this delicious breakfast lower in points. Because we skipped the flour, these are naturally gluten-free crepes.
Eggs have many health benefits, so we use them often but always in moderation.
Zero Point Fillings and Toppings for Crepes
You can make crepes sweet or savory, depending on what you add as fillings or toppings.
For sweet crepes: add zero point sweetener of choice, vanilla, and/or cinnamon to the batter.
Sweet Crepe Ingredients:
- fresh strawberries, bananas, blueberries, etc
- zero calorie sweeteners or a small amount of honey
- Lily's chocolate chips
For savory crepes: add black pepper, dried herbs, or garlic salt to the batter.
Savory Crepe Ingredients:
- grilled chicken, steak, or any lean protein
- sage, onion powder, herbs and spices
- onions, peppers, mushrooms, or any roasted veggies
How to Make Crepes
If you've never made crepes before, you may be intimidated by the process. We sure were! We used this video to help us learn how to make crepes, but did not use her exact recipe.
Sweet and Savory Crepes
This recipe is 100% customizable to what you love. Whether you want sweet or savory crepes, the base batter recipe is the same.
6 large eggs (12 Points on Green, 0 on Blue and Purple)
3 T. half and half (1 Point)
1 T. extra virgin olive oil (4 Points)
Non-stick cooking spray
- Combine eggs, half and half, and olive oil in a large bowl and whisk until smooth. If
- desired, season batter with savory or sweet ingredients as described above.
- Lightly spray a 8-10” non-stick skillet with non-stick cooking spray and set over medium-low heat.
- Pour ¼ cup of egg batter into your pre-heated skillet and swirl pan to evenly coat the bottom with a thin layer. Add a little more batter to fill any of the holes.
- Cover pan and cook for about 2-3 minutes, or until egg batter begins to set. Be careful not to overcook.
- Once set, gently loosen the edges with a silicone spatula and flip the crepe. This can be difficult to do without breaking the crepe, but practice makes perfect! 🙂
- Cook for one minute more and remove crepe from pan. Repeat with remaining batter to make more crepes.
- Add filling ingredients to the center of each crepe, fold over both sides. Serve hot, with toppings of your choice.
PRINT THE ENTIRE RECIPE HERE (It is a PDF)
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