Home Made Crepes (ONLY 2 POINT)


  • 1 cup all-purpose flour
  • 1 1/2 cups skim milk
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • Cooking spray for the pan


  1. Prepare the Batter:
    • In a blender, combine the flour, skim milk, eggs, vegetable oil, and salt. Blend until the mixture is smooth and well combined.
  2. Rest the Batter:
    • Allow the batter to rest for about 15-20 minutes. This helps the flour absorb the liquid and results in smoother crepes.
  3. Heat the Pan:
    • Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with cooking spray.
  4. Pour and Swirl:
    • Pour a small amount of batter (about 1/4 cup) into the center of the pan. Quickly lift the pan from the heat, tilting and rotating it to spread the batter thinly across the bottom.
  5. Cook:
    • Cook the crepe for about 1-2 minutes or until the edges start to lift from the pan and the bottom is lightly golden.
  6. Flip:
    • Carefully flip the crepe using a spatula and cook for an additional 30 seconds to 1 minute on the other side.
  7. Repeat:
    • Repeat the process with the remaining batter, coating the pan with cooking spray as needed.
  8. Serve:
    • Serve the crepes warm with your favorite toppings. Consider using fresh fruit, a dollop of Greek yogurt, or a sprinkle of powdered sugar for a lighter option.

W/W Points (per Crepe):

For a typical crepe, it’s 2 W/W points.

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