Photo of Spinach, Mushroom & Gruyère Crepes by WW

Spinach, Mushroom & Gruyère Crepes

Total Time
40 min
20 min
20 min
Crepes are one of the most versatile French dishes and these are even gluten-free. The chickpea flour crepes are a perfect wrap for the rich umami of the filling. Mushrooms, shallots and rosemary combine beautifully with the flavorful Gruyère cheese for a vegetarian filling that meat lovers will crave. The hefty eight servings make this is shoe-in for brunch occasions like Easter and Mother's Day but we encourage you to try this for a dinner as well. Add a crisp arugula salad or side of grilled asparagus to complete the plate. Change up the vegetables and cheese to meet your taste – Parmesan, tomato and watercress would also be delicious. Crepes also make a wonderful portable breakfast option. You can make only one of these by having the filling on hand and warming the crepes filled before heading off for the day.


Olive oil

1 Tbsp

Uncooked shallot(s)

1 medium, finely chopped

Cremini mushroom(s)

1 pound(s), sliced


1 tsp, finely chopped

Table salt

¼ tsp

Black pepper


Fresh baby spinach

10 oz, roughly chopped

Gruyère cheese

5½ oz, shredded

Weight Watchers Chickpea Flour Crepes

8 item(s), search for the "Chickpea Flour Crepes" recipe on or in the WW app


  1. Put oil in a large nonstick skillet; set over medium heat. When oil shimmers, add shallot; cook, stirring frequently, until softened, 2 to 3 minutes. Add mushrooms, rosemary, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and pan is almost dry, 8 to 10 minutes. Stir in spinach; cook until wilted, 2 to 3 minutes more.
  2. Preheat broiler.
  3. Sprinkle 1 Tbsp cheese over a crepe. Place 1/3 cup vegetable mixture on one half of crepe; fold crepe over. Place on a baking sheet; repeat with remaining ingredients. Sprinkle remaining cheese over crepes; broil, 8 inches from heat, until cheese melts and edges of crepes become crisp, 2 to 3 minutes.
  4. Serving size: 1 filled crepe