Spinach, Mushroom, and Gruyere Crepes
1 medium, finely chopped
1 pound(s), sliced
1 tsp, finely chopped
fresh baby spinach
10 oz, roughly chopped
5½ oz, shredded
Weight Watchers Whole Wheat Crepes
8 item(s), search for the "Chickpea Flour Crepes" recipe on WeightWatchers.com
- Put oil in a large nonstick skillet; set over medium heat. When oil shimmers, add shallot; cook, stirring frequently, until softened, 2-3 minutes. Add mushrooms, rosemary, salt, and pepper; cook, stirring occasionally, until mushrooms have released their liquid and pan is almost dry, 8-10 minutes. Stir in spinach; cook until wilted, 2-3 minutes more.
- Preheat broiler.
- Sprinkle 1 Tbsp cheese over a crepe. Place 1/3 c 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, 2-3 minutes.
- Serving size: 1 filled crepe