Have Your Crepes and Eat Them Too!

I'm going to show you how you can have even something as yummy and sinfully delicious as this even on Weight Watchers. People call these things crepes. Chrissy and I call them French Pancakes. Joe calls them Enchilada Pancakes (hahah...really???). Whatever you call them, they are sooo good! Chrissy, my pal, makes them for me in the mornings sometimes and I love going over there for some chick chat and crepes. So, this recipe really comes from her (everyone say, "Thank you Chrissy!"). Anyway, after I started doing Weight Watchers she invited me over one morning for crepes and I was like, "Eeeek, I bet those are loaded with points!" I went and had her read me off the ingredients and plugged them into my handy-dandy recipe builder on http://www.weightwatchers.com/. You do have to have a subscription to eTools to use this. I was shocked that I could actually have them without ruining my points. So as always, I have taken the recipe and twisted it a little to shave off even more points. Here is my lightened up version of Chrissy's French Pancakes. I really didn't change much, but I got them down to THREE points a piece! Woo-hoo!!!

Chrissy's French Pancakes

Points per serving: 3

1 cup of flour

4 eggs

2 tbsp. sugar

1 1/2 cups milk (you can use 1% or 2% for this one, the points stay the same)

Okay, so the next part is pretty simple indeed. Mix all the ingredients! Wah-lah!

I usually let that sit in the fridge for about 20-30 minutes to get the ingredients all good and combined. While we are waiting, lets cut up some fruit for our side. Healthy and delicious!

Okay, now it's time to cook the crepes. Make sure your pan is nice and hot and sprayed with some cooking spray. I also opted for a couple of sprays of butter spray at the last second before I put in the batter for a little extra flavor. This is really where I cut most of the points, I took out the butter you would normally use and used the cooking and butter sprays instead.

When pouring the batter into the pan, you just want to make a very thin layer, these are very thin. They also cook very fast, no longer than about 30 seconds on each side. Of course every stove is different and depending on your heat level (mine was on pretty high). Just make sure you watch your crepe closely.


















When they are done, take them out of the pan and roll them up like so:

Yes, I am aware this is why my darling husband calls them Enchilada Pancakes. Haha! :)

I sprinkle them with a little powdered sugar and serve with warm syrup. Of course you can fill them with fruit or whatever, but I like them with just syrup. Here is the most important part. If you can handle it, use sugar-free. It tastes almost as good, but when you realize that a serving of regular syrup has 220 calories and sugar-free syrup has 20, it should be no contest. 1/4 cup of sugar-free syrup is a point free food! Yippee!!!

I love you Mrs. Buttersworth!

So, there you have it...yummy, easy, and surprisingly, not that high in points. Now the points value depends on how many crepes you are able to make. I was able to get 7 out of my batch which is one of the reasons they were only 3 points a piece. I made them a bit smaller and thinner, but I was able to have three instead of two...at least it made me feel like I was getting more! :)

My brilliant friend Jenn included the a pic of the Weight Watcher recipe builder in one of her posts, so I am going to do the same thing! Here you go:

Happy Eating!!! :)

Yummy Taco Soup (and it IS Yummy!)

Okay ladies (and maybe gentlemen...who knows?), I have a new recipe. I got this from my mom who got it from my sister-in-law, Renee'. It is SO good and super easy! Here we go!

Taco Soup

WW Points: 3 per 1 cup

1 lb. extra lean ground beef
3 cans diced tomatoes
1 can pinto beans
1 can kidney beans
1 can corn (I don't like corn in soup, so I used a can of black beans)
1 packet of Hidden Valley Ranch Dip Mix
1 packet of Taco Seasoning

This is ridiculously easy! First, brown your ground beef and drain. Then open all the cans, dump in a pot and add the ground beef. Cook until it starts to boil and then turn down the heat and simmer for about 20 minutes. That's it!

It tastes even better if you add some Baked Corn Chips and some shredded cheddar!

It makes way too much for two people, but we have plenty for leftovers! :) Of course, you can always freeze some too! Enjoy!

Brunch Casserole

Okay, so I took one of my Grandma Hensley's recipes (one of my favorites) and lightened it up a bit. I can't tell you the calories or fat, but I lowered it from 7 WW points a serving to 4 WW points a serving, almost cut in half. The best part...it tastes EXACTLY the same. You will love this if you make it! Here is the recipe.

Grandma's Brunch Casserole

Servings: 12 WW Points: 4

6 slices of fresh bread (I used white sandwich bread)
1 lb. sausage (Here is where I made a change, I used light sausage, it's about half the fat and calories)
1 cup shredded cheddar cheese (I used 2% cheese, but I did increase to 1 1/2 cups. I looove cheese)
4 eggs (another change, I used 1 cup of Egg Beaters)
2 cups milk (I used 1%, I bet Skim would taste no different)
1/4 tsp. dry mustard
1 tsp. salt

Brown and drain sausage. Layer in casserole dish bread (pinched in pieces), cheese, and sausage. Mix eggs, dry mustard, salt, and milk. Pour over casserole and let sit overnight (or all day while at work). Bake at 350 degrees for 1 hour.

That's it! It's SUPER easy and SUPER tasty!!! I could not tell a difference in the full fat version verses the lighter version and neither could Joe. I made some blueberry muffins and was going to make a fruit salad, but the strawberries were so yummy, we just had strawberries.

Blonde Chili

Okay, so I got a recipe from my mother a couple of weeks ago that she got from a friend. I can't believe I waited so long to make it! This has to be one of the best recipes I have tried! This is truly DELICIOUS! I promise, you will want to try this. It kind of tastes like Chicken Tortilla Soup. Mmmmmmm, it's good. And as always, I have figured out the Weight Watchers Points! :) Here it is:

Blonde Chili

WW Points: 5 per 1c. serving

1 Tbsp vegetable oil
1 ½ lbs. cooked chicken, cut up
½ tsp salt
¼ tsp pepper
1 medium onion, chopped
1 garlic clove, minced
3 cans (16 oz each) Great Northern beans, undrained
1 can (14.5 oz) chicken broth
1 can (4 oz) chopped green chilies, undrained
2 tsp ground cumin
1 tsp chili powder

Monterey Jack Cheese
Tortilla Chips

To start, boil the chicken until thoroughly cooked. Chop and set aside. I used my handy-dandy chopper from Pampered Chef. That thing ROCKS! I also used it for the onion. In soup pot, heat oil over medium heat. Heat chicken in oil with salt and pepper. Add onion and garlic and cook 3-4 minutes or until the onion is tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 50-60 minutes or until chili thickens. Serve with Jack cheese and Tortilla Chips.


I was able to get 7 - 1 cup servings out of this. That makes it 5 (FIVE!!! Woo-hoo!) WW points per serving! :)

Cheese and chips are, of course, extra. If you don't like baked chips or low-fat cheese, this is the time to try them because you crumble them in your chili (or I do anyway). I used Baked Tostitos Scoops and low-fat Colby Jack Cheese. Baked Tostitos are yummy if you haven't tried them! :)