Spinach, Mushroom, and Gruyere Crepes
- Total Time
Change up the vegetables and cheese to meet your taste – Parmesan, tomato and arugula would also be delicious.
olive oil1 Tbsp
uncooked shallot(s)1 medium, finely chopped
Cremini mushrooms1 pound(s), sliced
rosemary1 tsp, finely chopped
table salt¼ tsp
black pepper⅛ tsp
fresh baby spinach10 oz, roughly chopped
Gruyère cheese5 ½ oz, shredded
Weight Watchers Whole Wheat Crepes8 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