Recipes

What ‘Diet’ Food Looks Like — What’s For Breakfast? Strawberry and Banana Crepes!

Hi Everyone,

I’m sure some of you are interested in what I’ve been eating on this new Weight Watchers Points Plus program.  I’ve been asked more than a few times in the last week about what you can and cannot eat on the program.DSCF3843

The answer to that, about what you can and cannot eat, is simple.  You can eat EVERYTHING!  There just isn’t anything that is off limits (one of the reasons why I’m so amazed this program is working.. whoot!).  For me, this was such a hard concept to grasp, since I’ve spent the better part of the last 15 years going from one diet program to the next and each one had all these rules.  You know what I’m talking about…brown rice instead of white, 1 cup of lentils max per day, 1/2 cup max brown rice per day, no sugary fruits, nothing white, only organic, protein and vegetable at each meal, no carbs, no chocolate, no sugar, no white flour, thyroid solution, lift weights 3 times a week, sweat till you drop 3 times a week, one free day a week, train for a marathon, mind over matter and my favorite…”This is why you’re fat!”  (subliminal message…insert ‘stupid!’).

Uggh…but you get my point right?  They all work but I CERTAINLY couldn’t get any of them to stick with me long term.

Whew!  Got that out of the system.  So here is a breakfast that is super simple to make, very low in points and is absolutely delicious!

Strawberry and Banana Crepes!

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Here’s what you’ll need…

A small (8″ diameter) non-stick frying pan, or crepe pan
Non-Stick Spray
Mixing Bowl
Measuring Spoons and Cups
Wire Whisk
Spatula

Batter:
1 Cup of flour (I’m using half All-Purpose half Whole Wheat)
1/4 Cup  plus 2 Tablespoons Egg Substitute (or 2 eggs)
1 1/2 Cups of Milk (I’m using Fat Free Milk but you can use what you like)
1/4 Teaspoon Salt
1 Tablespoon Canola Oil (or oil of your choosing…stay with one that won’t add a taste to the batter)

Filling:
Fat Free Ricotta Cheese
Banana and Strawberries

Topping:
Powdered Sugar
Syrup

Steps: Place the batter ingredients in the mixing bowl…DSCF3812 Both flours…DSCF3813 Then the eggs…DSCF3814

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Then the milk…DSCF3816

Then the saltDSCF3817

 

Whisk until there are no clumps, about a minute…DSCF3818 DSCF3819 Then add the oil…and whisk until incorporated…DSCF3820

Spray your non-stick skillet with non-stick cooking spray… (be sure to do this away from the flame!)DSCF3823

Wipe out the excess spray and pour in a not-quite 1/4 cup of batter into the center of the pan…DSCF3824 DSCF3825

Swirl the batter around to the outside edges.  The batter should flow smoothly to cover the entire surface…if not, add a little bit more milk to the batter…

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When the edges of the crepe begin to brown and start pulling away from the edge of the pan it’s time to remove the crepe!

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Use either your spatula or you fingers….

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Or if your pan will let you…just let it slide right out onto a plate…DSCF3830

Continue with the rest of the batter…you’ll have about 15-17!

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Now for the filling…
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Spread 1 Tablespoon of the Ricotta on the crepe…

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Slice some of the Banana and the Strawberries onto the Ricotta…

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Fold the crepe over…

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Sprinkle with Powdered Sugar and serve with syrup!DSCF3842

Each crepe is 2 Points Plus!

Enjoy!

~Cathy

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5 thoughts on “What ‘Diet’ Food Looks Like — What’s For Breakfast? Strawberry and Banana Crepes!”

  1. Love it! I just made crepes last week and had them for about 4 days. Mine were not as healthy as yours… I need to start using all that whole wheat flour I’ve invested in! I do buy egg substitute, but don’t usually think to use it in my recipes, just for scrambled eggs in the morning. As for ricotta… mine seemed to develop a scummy brown rash before I got aound to using it so I haven’t bought any more. I will have to try it again. Your pictures are awesome.
    Love, MOM

    1. I know what you mean with the ricotta getting bad before it’s time to use it all. I will make up all of my crepes and then freeze them 2 crepes per container. This makes a quick breakfast or dessert when you don’t feel like cooking…and it uses up the ricotta!

  2. Just a note: maybe I could stir that syrup into the ricotta to sweeten it up and it would make all the difference for me. Would vanilla or almond ext. help? The powdered sugar is all I would need on top. It adds such eye appeal.

    1. Yes, I think you could do that. You could also just put a packet of Truvia, Splenda or Stevia, or a partial packet to sweeten it up too. I have not tried any extract but certainly that would add a flavor boost as well. I think they taste just light and fruity just the way they are though!

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