This recipe comes from the “Weight Watchers: New Complete Cookbook”.

2 crepes is worth 6 Points+.

 

Ingredients: For Crepes

-1/2 cup all purpose flour
-1/2 teaspoon ground nutmeg
-1/4 teaspoon salt
-1 cup fat-free milk
-2 large eggs, lightly beaten

Ingredients: For Filling
-1/2 cup reduced-fat tub-style cream cheese
-2 tablespoons fat-free milk
-2 scallions (green part only), thinly sliced’
-8 Crepes
-8 (1-ounce) slices lean Black Forest Ham
-1 small bunch arugula, trimmed

For Crepes:

Whisk together flour, nutmeg, and salt in a medium bowl. Beat together milk and eggs in a small bowl. Whisk milk mixture into flour mixture until smooth and let stand for 15 minutes.

Spray 8-inch nonstick skillet with nonstick spray and set over medium heat until drop of water sizzles in pan. Re-stir batter; pour scant 1/4 cupful of batter into skillet, tilting pan to coat bottom completely. Cook until top is set and  underside is golden brown, about 1.5 minutes.

With Spatula, loosen edge of crepe and turn over. Cook until second side is slightly browned, about 25 seconds. Slide crepe onto plate. Repeat with remaining batter, lightly spraying skillet before adding more batter, making a total of 8 crepes.

For Filling:

Whisk together cream cheese and milk in small bowl until smooth. Stir in scallions.

Place 1 crepe on work surface, prettiest side down. Spread 1 rounded tablespoon of cream cheese mixture over half of crepe closest to you.

Top with 1 slice of ham and 1/4 cup of arugula; roll up jelly-roll style.

Repeat making a total of 8 filled crepes. Cut 2 of the crepes in thirds.

Serve at room temperature.

PER SERVING (1 and 1/3 filled crepes): 176 Calories, 7g Total Fat, 3g Sat Fat, 103mg Chol, 563mg Sodium, 13g Total Carb, 5g Total Sugar, 1g Fiber, 15g Protein