This one is chocolatey, soft, slightly chewy from the oats, and stuffed with a thick creamy filling and fresh strawberries — keeping that rustic homemade look from the photo while staying very low in WW Points. 😍
Ingredients
For the chocolate oat crepe
- 1 large egg — 0 Points
- ¼ cup liquid egg whites — 0 Points
- 2 tbsp rolled oats — 1 Point
- 1 tbsp unsweetened cocoa powder — 0 Points
- 2 tbsp unsweetened almond milk — 0 Points
- 1–2 tbsp zero-calorie sweetener — 0 Points
- ½ tsp vanilla extract
- Pinch of salt
- Cooking spray — 0 Points
For the creamy filling
- ½ cup fat-free Greek yogurt — 0 Points
- ¼ cup fat-free cottage cheese, blended smooth — 0 Points
- 1 tbsp zero-calorie sweetener
- ½ tsp vanilla extract
For the fruit
- ¾ cup fresh strawberries, sliced thickly — 0 Points
Instructions
- Blend the egg, egg whites, 1 tablespoon of the oats, cocoa powder, almond milk, sweetener, vanilla and salt until smooth.
- Stir in the remaining tablespoon of oats so you still get the visible oat pieces like the photo.
- Heat a good nonstick skillet over medium-low heat and lightly mist with cooking spray.
- Pour in the batter and spread it into one large, thin crepe.
- Cook for about 2–3 minutes, until the top is nearly set. Carefully flip and cook for another 30–60 seconds.
- Blend the cottage cheese until smooth, then stir it together with the Greek yogurt, sweetener and vanilla.
- Spread the creamy filling over one half of the warm crepe.
- Add plenty of thick strawberry slices and fold the other half over the top.
- Serve immediately, or chill it for 10 minutes if you prefer the filling firmer.
⭐ WW Points
Makes: 1 large stuffed crepe
Whole recipe: approximately 1 WW Point 🔥
That means the entire plate-sized crepe can stay around 1 Point, depending on your exact oat and dairy brands.
Nutrition
Approx. for the whole crepe: 230 calories | 26g protein | 25g carbs | 4g fat