Weight Watchers 1 Point Whole Wheat Crepes
Light and tender whole wheat crepes made with just 5 ingredients for a healthier breakfast or dessert option. These thin French-style pancakes use low-fat milk and whole wheat pastry flour to create a nutritious base that's perfect for filling with fresh fruit, yogurt, or savory ingredients. The batter rests for optimal texture, resulting in delicate crepes with a subtle nutty flavor from the whole wheat flour. Ideal for weekend brunches or meal prep when you want something special but still mindful of calories.
Ingredients
- ¾ cup 1% low-fat milkalmond milk1:1dairy-freevegandairy-free
use unsweetened variety
- ½ cup whole wheat pastry flour
- 1 large egg
- ¼ teaspoon salt
- ½ tablespoon vegetable oil
Instructions
- 1
Place milk, flour, egg, and salt in a blender
- 2
Cover and blend on high speed until smooth
- 3
Refrigerate mixture for at least 1 hour or overnight
- 4
Whisk mixture before using and check consistency is like heavy cream
- 5
Add water if mixture is too thick
- 6
Lightly brush oil onto an 8-inch nonstick skillet
- 7
Heat skillet over medium heat until oil shimmers
- 8
Pour 2.5 tablespoons of batter into pan
- 9
Swirl pan to spread batter evenly on bottom
- 10
Cook until top looks dry and bottom turns golden for 1-2 minutes
- 11
Loosen edges with thin spatula
- 12
Flip crepe and cook for additional 1 minute
- 13
Slide crepe out of pan and keep warm
- 14
Brush pan with more oil if crepes start sticking
- 15
Repeat until all batter is used
Tips
Rest the batter for at least an hour to allow the flour to fully hydrate, creating smoother, more pliable crepes
Keep finished crepes warm by covering with a clean kitchen towel or placing in a 200F oven while making the rest
Test the first crepe to adjust heat and batter consistency - the pan should be hot enough that batter sizzles slightly when added
Good to Know
Refrigerate leftover crepes for up to 3 days, separated by parchment paper
Batter can be made up to 2 days ahead and refrigerated
Serve immediately while warm, or reheat gently in a dry skillet
Common Mistakes
Don't skip resting the batter to avoid tough crepes
Keep heat at medium to avoid burning before crepe sets
Swirl batter quickly to avoid thick spots
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these crepes gluten-free?
Yes, substitute the whole wheat pastry flour with a 1:1 gluten-free flour blend. The texture may be slightly more delicate, so handle carefully when flipping.
What if my crepes are too thick?
Thin the batter with a tablespoon of water or milk at a time until it reaches heavy cream consistency. The batter should coat a spoon but pour easily.
How long do these crepes keep?
Store cooked crepes in the refrigerator for up to 3 days with parchment between layers, or freeze for up to 2 months. Reheat gently in a dry pan.