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 Chickpea Flour Crepes
8 item(s), search for the "Chickpea Flour Crepes" recipe on WW.com or in the WW app
- 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.
- Preheat broiler.
- 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.
- Serving size: 1 filled crepe