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Monte Cristo Crepes
Prep Time
15 mins
Cook Time
15 mins
Resting time
30 mins
Total Time
1 hr

Yield: 8 servings (one crepe is 4 points for blue and purple, 5 points for green)

  • 1 cup all-purpose flour
  • 1 1/2 cups skim milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 lb. Boar's Head ham
  • 1/2 lb. Boar's Head turkey breast
  • 8 slices Sargento ultra thin Swiss cheese
  • 8 tablespoon Smuckers sugar-free raspberry preserves
  1. Combine the flour, milk, eggs, oil and vanilla extract in a blender. Blend together until the batter is smooth. Let the batter rest for 30 minutes.

  2. Preheat an 8″ non-stick skillet for 5 minutes.

  3. Spray pan with non-stick cooking spray and add 1/3 cup of batter. Quickly turn the pan in all directions so the batter covers the entire pan.

  4. 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, or until done. Repeat until all crepes are cooked.

  5. Layer Swiss cheese, ham and turkey on one half of the crepe, then fold the top over. Place the crepe back in the frying pan and heat until the cheese is melted. Add one tablespoon of raspberry preserves to each crepe.