Cheesy Chickpea Crepes with Vegetables
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chickpea crepes sub in for bread in this unique “sandwich.” Search for “Chickpea Flour Crepes” on the WW app to find the crepe recipe. Cut back on cleanup by using the same skillet you cooked the vegetables in to prepare the crepes. Finish it with a little Greek yogurt and lemon juice if hot sauce isn’t your thing.
Ingredients
Olive oil
1 Tbsp
Shallot
2 medium, thinly sliced
Garlic clove
2 clove(s), thinly sliced
Brussels sprouts
1½ cup(s), thinly sliced
Red bell pepper
1 medium, thinly sliced
Kosher salt
½ tsp
Black pepper
⅛ tsp
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 WW.com
Hot sauce
4 drop(s), or to taste
Instructions
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
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