Photo of Cheesy chickpea crepes with vegetables by Digital 360 Coach Tess by WW

Cheesy chickpea crepes with vegetables by Digital 360 Coach Tess

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Coach Tess puts sauteed vegetables in between two thin chickpea crepes for the perfect “sandwich.” Any veggies work such as kale or other greens, sliced mushrooms, and chopped asparagus. Cut back on cleanup by using the same skillet you cooked the vegetables in to prepare the crepes. For a lighter dish, fill the crepe on one side, and fold in half rather than sandwiching the filling between two crepes. Finish it with a little Greek yogurt and lemon juice if hot sauce isn’t your thing. Search for “Chickpea Flour Crepes” on the WW app to find the crepe recipe.


Olive oil

1 Tbsp

Uncooked shallot(s)

2 medium, thinly sliced

Garlic clove

2 clove(s), thinly sliced

Uncooked Brussels sprouts

1½ cup(s), thinly sliced

Sweet red pepper(s)

1 medium, thinly sliced

Kosher salt

½ tsp

Black pepper


Shredded part-skim mozzarella cheese

¾ cup(s)

Weight Watchers Chickpea Flour Crepes

8 item(s), recipe can be found in the WW app or on

Hot sauce

4 drop(s), or to taste


  1. Preheat oven to 350℉.
  2. Heat oil in a nonstick skillet over medium heat. Add shallots, and cook, stirring, until soft, about 3 minutes. Add garlic, Brussels sprouts, and red pepper, and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Season with salt and pepper. (Transfer to a bowl if using the same skillet to make crepes.)
  3. Place 4 crepes on a baking sheet. Top each one with ½ cup vegetables and 2 tbsp cheese. Top each with a crepe to make 4 crepe sandwiches. Bake until cheese melts and edges become crispy, about 6 minutes. Serve immediately with hot sauce, if desired.
  4. Serving size: 1 crepe sandwich