Spinach, Mushroom & Gruyère Crepes
5
Points®
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 Gruyère 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
Shallot
1 medium, finely chopped
Cremini mushroom
1 pound(s), sliced
Rosemary
1 tsp, finely chopped
Table salt
¼ tsp
Black pepper
⅛ tsp
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
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