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.

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!

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… Both flours… Then the eggs…

Then the milk…

Then the salt

 

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

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

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

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…

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!

Use either your spatula or you fingers….

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

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

Now for the filling…

Spread 1 Tablespoon of the Ricotta on the crepe…

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

Fold the crepe over…

Sprinkle with Powdered Sugar and serve with syrup!

Each crepe is 2 Points Plus!

Enjoy!

~Cathy