Chocolate Banana Crepes

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Weight Watchers Chocolate Banana Crepes are a 6-gram low-fat band nutritious dessert option. Those participants seeking a sweet treat that does not mess with their strict diet will enjoy this dessert. The tasty banana crepes are prepared with low-fat milk, whole wheat flour, and vegetable oil. Then, stuff the crepes with peanut butter, ripe bananas, and low-fat whipped topping. This tasty delight is carefully crafted according to those people looking for a sweet recipe without sacrificing their nutritional objectives. You can customize this Weight Watchers Chocolate Banana Crepes according to your taste, flavor, and choice. Different options are available that you can easily opt for. It is an amazing dessert for stressful weeknights or special events. These crepes will quench your sweet taste and help you reach your dietary goals. Let’s prepare the tasty crepes with the steps (listed below).

STATS:

  • Course: Breakfast, Dessert
  • Cuisine: French
  • Diet: Weight Watchers
  • Total Time: Twenty-five minutes
  • Preparation Time: Ten minutes
  • Cook Time: Fifteen minutes

EQUIPMENT:

  • Medium-sized glass bowl
  • Hand mixer
  • Small stainless pan
  • Serving plate

INGREDIENTS:

For the Whole Wheat Crepes:

  • Vegetable oil 1 tbsp
  • Salt 1/4 tsp
  • Whole wheat pastry flour half a cup
  • Low-fat milk 3/4 cup

For the filling:

  • Lite whipped topping 1 cup
  • Powdered peanut butter 2 tbsp
  • Four medium-sized and sliced bananas
  • Chocolate syrup 8 tsp

INGREDIENT NOTES:

Vegetable oil:

  • It helps to bind the crepes batter and is used to cook the crepes.

Whole wheat flour:

  • I used wheat flour to prepare this dish. You can opt for any flour based on your dietary restrictions and needs.

Milk:

  • We used low-fat milk to maintain the fat content.

Bananas:

  • Dark, brown spotted, and ripe bananas will work well instead of fresh bananas.

Chocolate syrup:

  • We used low-calorie point syrup.

INSTRUCTIONS:

  1. Place whole wheat flour, milk, salt, and egg in a normal bowl.
  2. Mix all components with a hand mixer until a thick batter forms.
  3. After that, shift the bowl to the fridge for at least seventy to ninety minutes.
  4. Meanwhile, we will prepare the filling.
  5. Stir the defrosted whipped topping with the peanut butter.
  6. Then chill in the fridge until needed.
  7. Next, beat the prepared milk batter before cooking.
  8. Now, cover the pan with vegetable oil to avoid stickiness.
  9. Then, pour it into a small stainless pan.
  10. Simmer it on a minimal burner flame.
  11. Next, add a full 2 tablespoons of batter to the pan.
  12. After that, rotate the pan to coat the entire pan surface.
  13. Cook for sixty to ninety seconds per side or until dull golden.
  14. Repeat these steps to prepare the remaining crepes.
  15. After that, set aside the cooked crepes for three to four minutes.
  16. Now, fill the crepes with a peanut butter mixture.
  17. Garnish with chocolate syrup and sliced bananas.
  18. The wholesome and tasty Weight Watchers Chocolate Banana Crepes are ready.
  19. Place the crepes on a small plate and serve.

VARIATIONS:

  • Add a sprinkle of crushed nutmeg, allspice, or cinnamon to the filling for a tasty flavor.
  • Fresh berries also work well as a replacement for sliced bananas.
  • Skip the banana and chocolate. Fill the crepes with green spinach, low-fat feta cheese, and a balsamic sauce for a delicious morning meal.
  • Pour low-fat caramel sauce over the cooked crepes.
  • Incorporate chopped nuts like almonds, walnuts, and pecans into the filling for an additional crunchy texture.

SERVING SUGGESTIONS

  • Enjoy the tasty crepes as a sweet treat with a warm cup of latte or tea.
  • Use it as a topping for cookies, such as banana bread cookies.
  • Pair this dessert with graham crackers and fresh fruits.
  • Serve the sweet dish with Moroccan Tagine with chicken and apricots.
  • Turkey sausage, sweet potato hash, or avocado toast pairs well with this dish.

TIPS:

  • Use ripe bananas due to its creamier and sweeter flavor.
  • Select low-fat chocolate syrup to keep the point value low.
  • Make sure to rest the crepe batter for at least thirty minutes.
  • Heat the pan over medium heat and adjust as needed. Overheating can cause the crepes to burn.
  • We will distribute the batter into the nonstick pan with a silicon spoon.
  • You can also use a crepe maker to make uniform and thin crepes.

STORAGE INFORMATION:

Fridge:

  • Save the cooked crepes in a closed vessel and refrigerate it for twenty-four hours.

Freezer:

  • You can freeze the crepes for up to two months. Just arrange crepes on a baking tray in a single layer, wrap them in plastic wrap, and freeze.

Reheating:

  • To rewarm the frozen crepes, simply microwave for ten to fifteen seconds.

FAQs:

What type of pan is best for making crepes?

  • A non-stick pan is best for making crepes, as it prevents the crepes from sticking and makes them easier to flip.

Can I use other varieties of milk instead of low-fat?

  • Yes, I always prefer to use low-fat milk because it helps to maintain your diet as well as nutritional content. Instead of it, almond milk or soy can be used. However, I suggest using low-fat milk to reduce the fat and calorie content of this recipe.

NUTRITIONAL INFORMATION/SERVING:

Serving Size 1 crepe
Total Amount 8 servings
Total Calories 254 kcal
Carbohydrates 45 g
Protein 7 g
Total Fat 6 g
Dietary fiber 4 g
Sodium 130 mg
Cholesterol 7 mg
Sugar 15 g

The total Weight Watchers Points per recipe serving is only eight (8).