Photo of Spinach, mushroom, and Gruyere crepes by WW

Spinach, mushroom, and Gruyere crepes

5
5
5
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
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 Gruyere 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.

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 Chickpea Flour Crepes

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

Instructions

  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