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Look at me here, putting on my best Julia Child smile and acting like a chef who never makes messes or mistakes. Am I convincing you? Well, guess what? Everyone makes mistakes. In the history of food, there’s never been a self-respecting chef who didn’t make a big mess. It’s just part of the creative process.
I know sometimes my blogs look like a professional photo shoot mixed with a five star restaurant (or maybe they don’t). But it always takes me a couple of tries, a whole lot of pictures, and boatloads of patience to get the desired result. It doesn’t come naturally. It isn’t effortless. It’s hard work and I love it. But what I lack in finesse, I make up for in enthusiasm.
It’s important to show you the full picture with a little behind the scenes action. As I am working on this recipe, one grand-darling is coloring on my granite countertops and singing about mermaids. The other is moaning about losing a half-chewed piece of strawberry. My mother is silently chugging coffee in the corner (possibly with a healthy dose of Cointreau thrown in there). My husband went to take out the recycling three hours ago and hasn’t been seen since. I am dressed for the early morning run that I still hadn’t managed to work in by noon.
Meanwhile, my very anxious spaniel, Showgirl, was doing her best to blend in with the buffalo check in the breakfast nook, away from the antics of the grand-darlings. The only pitter patter of little feet that she enjoys are, well, her own.
The Fanciest of all the Weight Watchers Breakfast Ideas
Alright, enough time spent baring my soul. Now, let’s talk about these crepes, shall we?
I’ve always loved a good crepe. Mostly because they are French and sound fancy. Give me Nutella banana crepes. Give me a ham and cheese crepe. I don’t discriminate. They’re the perfect vehicle for cloud-like ricotta and a bright, citrusy sauce, if I do say so myself.
For this recipe, I wanted the ricotta to be simple, with just a hint of sweetness and aromatic orange zest. The sauce, which proved to be more of a challenge than I expected, needed to be bursting with orangey goodness and bits of actual orange.
Here’s the recipe – straight from the kitchen of yours truly.Print
This healthy Weight Watchers breakfast option will give your breakfast a certain je ne sais quoi. Okay, I really don’t speak French but I speak crepe, and that’s sort of the same thing. A citrusy sauce tops these ricotta-filled crepes and the result is a not-too-sweet alternative to your basic bowl of oatmeal. One thing I know for sure: it was a winner in my household. In a perfect world, it would be a very clever idea to top the dish with chopped mint to complement the citrus and the colors, but as we had already sent dear husband to the store three times, we decided to just let it go.
For the crepes:
- 1 large egg
- 3/4 cups fat-free milk
- 1/2 cup white or wheat flour (the points are the same)
- 1/4 tsp salt
- 1 tsp vegetable oil
- Cooking spray
For the ricotta filling:
- 8 oz fat-free ricotta
- zest of one orange
- 2 tsp honey
For the orange sauce:
- 1 cup orange juice
- 1 tsp cornstarch
- 1 TBS Cointreau or Triple Sec
- 1 tsp vanilla extract
- 2 tsp honey
- one orange, segmented plus more for garnish
Make the crepe batter. In a blender, mix all ingredients until well combined. Chill for at least one hour.
For the filling, mix together the ricotta, honey, and orange zest into a small bowl and set aside.
For the sauce, heat a saucepan to medium and add in orange juice, Cointreau, honey, and vanilla. Once warm, sift in the cornstarch, whisking constantly to avoid clumps. Bring to a boil. Reduce heat to low and simmer for about 10 minutes until slightly reduced. Add segmented oranges at the very end.
While the sauce is thickening, make the crepes. Spritz pan with cooking spray, add a thin layer of batter, and cook on each side for a couple minutes each until light golden brown and thoroughly French.
To assemble the crepes, lay one cooked crepe on a plate, fill down the center with ricotta mixture, roll it up like a cigar, and top with a heavenly drizzle of orange sauce.
By using fat-free ricotta and honey for the ricotta filling and sauce, I was able to keep the Weight Watchers points down, at only 3 points per crepe! I hope you and your family enjoy this as much as we did!
- Prep Time: 10
- Cook Time: 10
- Category: breakfast
- Method: stovetop
Keywords: crepes, French breakfast, Weight Watchers breakfast ideas