Weight Watchers Crepes Recipe

In a medium bowl, whisk together the flour, nutmeg and salt until well combined. In a small bowl, beat together the milk and eggs. Add the milk mixture to the flour mixture and whisk until smooth. You can also just whiz everything together in a blender if you prefer. Let the mixture stand at least 1 hour and up to overnight. (Batter should be the consistency of heavy cream – thin it with a little water if it is too thick.)

When you are ready to make your crepes, spray an 8-inch nonstick skillet with nonstick cooking spray set over medium heat. When a drop of water sizzles in the pan, it’s ready. Give the batter another good stir and pour a scant ¼ cup of the batter into the skillet, tilting the pan to coat the bottom completely. Cook until the top is set and the underside is gold brown, about 1-½ minutes.

With a spatula, loosen the edge of the crepe and carefully flip it over. Cook until the second side is lightly browned, about 1 minute. Remove the crepe to a plate.

Repeat with the remaining batter, lightly spraying the skillet with nonstick spray before adding more batter and making a total of 8 crepes.