Cheesy chickpea crepes with vegetables by Digital 360 Coach Tess
2 medium, thinly sliced
2 clove(s), thinly sliced
Uncooked Brussels sprouts
1½ cup(s), thinly sliced
Sweet red pepper(s)
1 medium, thinly sliced
Shredded part-skim mozzarella cheese
Weight Watchers Chickpea Flour Crepes
8 item(s), recipe can be found in the WW app or on WW.com
4 drop(s), or to taste
- Preheat oven to 350℉.
- 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.)
- 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.
- Serving size: 1 crepe sandwich