I love crepes! Unfortunately, I didn’t try them until I was in my 20’s. So much wasted time.
I still remember the first time I had crepes. I thought they sounded so fancy.
It was at a birthday party and they had a crepe station set up for dessert. The crepes were made fresh right in front of you.
They put a cooked fruit mixture inside that was out of this world. They also added whipped cream and toasted coconut.
I think that was the first time I realized how good toasted coconut is. It’s not very low in points though, so I only use 1 1/2 teaspoons if I’m eating it with my crepes.
The recipe for the crepe batter makes 12 crepes. I usually make a couple crapes at a time, then I’ll keep the batter in the fridge for a few days. It’s usually eaten pretty quickly.
I think the key to making a good crepe is to make sure your pan is preheated. I usually set the dial on my gas stove between 2 and 3. You don’t want it too hot.
When you add the batter to the pan you want to quickly turn the pan in all directions so the batter covers the entire pan. It should be pretty thin.
I use an 8″ non-stick skillet to make my crepes. I spray a little bit of no-stick cooking spray in the pan first. There’s no need to use oil or butter so that saves a lot of points.
Crepes are quite versatile. You can use them for savory or sweet. I tend to stick to the sweet though.
The filling for these crepes was just blackberries, strawberries, and fat-free Reddi Wip. The filling was 0 Freestyle points.
I added 1 1/2 teaspoons of toasted coconut flakes to the top which was 1 extra point. That is optional. Without the coconut, the crepe with the filling is only 2 Freestyle points.
Yield: 12 crepes – 2 points each for blue, green and purple
- 1 cup all-purpose flour
- 1 1/2 cups skim milk
- 2 eggs
- 1/2 teaspoon extra virgin olive oil
- 1/2 teaspoon vanilla extract
- Toasted coconut (OPTIONAL – if using add 1 Freestyle oint for 1 1/2 teaspoons)
Combine the flour, milk, eggs, oil and vanilla extract in a blender. Mix together until the batter is smooth.
Let the batter rest for 30 minutes.
Preheat an 8″ non-stick skillet for 5 minutes.
Spray pan with non-stick cooking spray and add 1/4 cup of batter. Quickly turn the pan in all directions so the batter covers the entire pan.
Let cook for about one minute. Use a rubber spatula to lift up the edge of the crepe and check if the bottom is cooked. Then flip over the crepe and let it cook another 20 seconds.