Spinach Crepes Directions:
- In a blender, combine the spinach and skim milk; blend until smooth and uniform.
- Add the wheat flour, eggs, melted light butter, and salt to the spinach mixture. Blend until all ingredients are well combined and the batter is smooth. If the batter is too thick, add a little more milk until it reaches a pourable consistency.
- Transfer the batter to a bowl and refrigerate for at least 30 minutes to allow the ingredients to meld and achieve the right consistency.
- Heat a nonstick skillet over medium heat and lightly grease with oil.
- Pour a small amount of batter into the hot skillet and quickly tilt the pan to spread the batter into a thin, even layer.
- Cook for 1–2 minutes until the edges begin to lightly brown and the top is set; carefully flip the crepe and cook for an additional 1–2 minutes.
- Repeat with the remaining batter, lightly oiling the pan between crepes.
- Stack the cooked crepes on a plate, placing a sheet of parchment paper between each to prevent sticking. Serve with your favorite fillings.
WW Points Calculation:
- Fresh spinach (5 cups): 0 points
- Skim milk (1 cup): 0 points
- Wheat flour (1 cup): 10 points
- Eggs (2): 0 points
- Melted light butter (2 tablespoons): 4 points
- Salt (1/2 teaspoon): 0 points
- Oil for greasing: 0 points
Total Points: 14
Servings: 8 crepes
Per Serving: Approximately 1.75 points
Nutrition Information (per crepe, approximate):
- Calories: ~90
- Fat: ~4 g
- Protein: ~4 g
- Carbohydrates: ~10 g
- Sugar: ~1 g
- Sodium: ~120 mg
I'm waiting for your comments! Enjoy!
