I have a lot of recipes for crepes on my website. I love them!
They’re perfect for a low point dessert or breakfast depending on the filling.
Pumpkin Pie Crepes are a delicious low point dessert!
The first time I tried making crepes I was somewhat intimidated. Once I got the hang of it it was pretty easy.
Once the edges start to turn golden and the crepe batter has bubbles in it you’ll know it’s time to flip it.
Before I flip the crepe I use a rubber spatula to gently lift the edges so it’s not sticking.
Crepes are a lot like pancakes but they don’t have baking powder or baking soda to make them rise, so they’re flat.
They’re usually stuffed with a filling and rolled or folded.
I’ve made Strawberry Banana Crepes, Apple Pie Crepes, Chocolate Crepes and Monte Cristo Crepes. I love that you can do sweet or savory crepes.
How to make Pumpkin Pie Crepes:
Crepes work best if you let the batter rest for 30 minutes before making, so I start by making the batter first.
You can even make the batter the day before and keep it in the fridge overnight.
Add the flour, milk, eggs, vanilla extract and oil to a Magic Bullet or blender. Blend until the batter is smooth.
In a small saucepan I added the pumpkin, pumpkin pie spice, cinnamon, vanilla extract, salt and Splenda. Stir together and heat over low heat.
Once the crepe batter is rested preheat an 8″ nonstick skillet. Spray with nonstick cooking spray and add 1/4 cup of batter.
Quickly turn the pan in all directions so the batter covers the entire pan.
Let the crepe cook until the edges look golden and the crepe is bubbling.
Use a rubber spatula to lift the edges then flip the crepe.
Once it’s done cooking set the crepe on a plate and repeat with until all of the crepes are made.
Add a couple tablespoons of the pie filling to the center of the crepe, some fat free Reddi Wip and roll it up.
If you’re not making all of the crepes at once you can keep the batter in an airtight container for up to 3 days.
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Yield: 12 Crepes
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- 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
- 15 oz. canned pumpkin
- 1/2 cup granulated Splenda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 12 tablespoons fat free Reddi Wip
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Combine all of the crepe ingredients into a Magic Bullet or blender. Blend until the batter is smooth.
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Let the batter rest for 30 minutes.
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In a small saucepan combine all of the pumpkin pie ingredients. Mix together and heat over low heat.
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Preheat an 8" nonstick skillet. Spray with nonstick cooking spray and add 1/4 cup of batter. Quickly turn the pan in all directions so the batter covers the entire pan.
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Once the edges are golden and the crepe has bubbles in it use a rubber spatula to lift the edges then flip.
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Cook another minute then remove from the pan. Repeat with the remaining crepe batter.
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Fill each crepe with 2 tablespoons of the pumpkin pie filling and 1 tablespoon of fat free Reddi Wip then roll up the crepe.
Here are some more WW friendly crepe recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
