Spinach, Mushroom, and Gruyere Crepes

5
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Change up the vegetables and cheese to meet your taste – Parmesan, tomato and arugula would also be delicious.

Ingredients

olive oil

1 Tbsp

uncooked shallot(s)

1 medium, finely chopped

cremini mushroom(s)

1 pound(s), sliced

rosemary

1 tsp, finely chopped

table salt

¼ tsp

black pepper

tsp

fresh baby spinach

10 oz, roughly chopped

Gruyère cheese

5½ oz, shredded

Weight Watchers Whole Wheat Crepes

8 item(s), search for the "Chickpea Flour Crepes" recipe on WeightWatchers.com

Instructions

  1. 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.
  2. Preheat broiler.
  3. 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.
  4. Serving size: 1 filled crepe

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