Weight Watchers Crepes Recipe

Weight Watchers 1 Point Crepes Nesting Lane

WEBSep 16, 2023 · Calories: 57 kcal Carbohydrates: 8 g Protein: 3 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g …

Rating: 5/5(1)

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Weight Watchers Simple Crepes Nesting Lane

WEBFeb 23, 2020 · Prepare a skillet by lightly spraying with cooking spray, and heating to medium high heat. Pour ¼ cup of batter onto skillet. Tilt the …

Rating: 5/5(3)
1. Add eggs and flour in large mixing bowl. Whisk. Slowly add in water and milk while stirring.
2. Add butter and salt. Beat mixture until smooth.
3. Prepare a skillet by lightly spraying with cooking spray, and heating to medium high heat.
4. Pour ¼ cup of batter onto skillet. Tilt the skillet in circular motions to spread out the batter or use a crepe spreader.

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Whole Wheat Crepes Recipes WW USA

WEBLightly brush an 8-inch nonstick skillet with a small bit of the oil; warm over medium heat. until oil shimmers. Pour 2 ½ Tbsp batter into pan; swirl to …

1. Put milk, flour, egg and salt in a blender jar; cover and blend on high speed until smooth. Refrigerate at least 1 hour and up to overnight; whisk just before using. (The batter should be the consistency of heavy cream—thin with a little water if it’s too thick.)
2. Lightly brush an 8-inch nonstick skillet with a small bit of the oil; warm over medium heat. until oil shimmers. Pour 2 ½ Tbsp batter into pan; swirl to cover bottom of skillet. Cook until top looks dry and underside is golden, 1-2 minutes.
3. Loosen crepe edges carefully with a thin spatula; flip and cook 1 more minute. Slide crepe out of pan; set aside and keep warm.
4. Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.

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Whole Wheat Crepes with Raspberry Sauce Recipes

WEBCoat a small skillet with cooking spray; heat over medium-high heat. Add 1/2 cup of batter to pan and immediately reduce heat to medium-low; tilt …

1. Place raspberries and jam in a small saucepan; set over medium-low heat. Cook, stirring occasionally, until raspberries are thawed and coated with jam; set aside.
2. In a medium bowl, using an electric mixer, beat eggs and egg whites; add salt. Beat in flour and milk, alternating in batches, until batter is smooth.
3. Coat a small skillet with cooking spray; heat over medium-high heat. Add 1/2 cup of batter to pan and immediately reduce heat to medium-low; tilt pan to evenly coat bottom of pan. Cook crepe until golden on bottom, about 2 minutes; flip with a spatula and cook until golden on other side, about 2 minutes more. Remove from skillet and cover to keep warm; repeat with remaining batter.
4. Spoon about 2 tablespoons of sauce down center of each crepe; roll up and dust each with 1/4 teaspoon sugar. Yields 1 crepe per serving.

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