Whole wheat purslane crepe Calories

Whisk egg, milk, and whole wheat flour into a smooth batter, then fold in washed, finely chopped purslane. Pour a thin layer into a lightly oiled pan over medium heat, cook until set, and flip to finish the other side.

You can add purslane raw after washing and drying it well; it softens as the crepe cooks. If your purslane is especially juicy, briefly sauté it first and let it cool so it adds less moisture to the batter.

A whole wheat purslane crepe can break if the batter is too thin, the purslane pieces are large, or you flip it before the underside has set. Chop the greens finely and wait until the edges look dry and lift easily from the pan.

Purslane gives a whole wheat purslane crepe a fresh, mildly tangy, green taste. Its tender leaves soften during cooking, while the whole wheat flour brings a nuttier flavor than a crepe made with refined flour.

Feta, cottage cheese, or grated melting cheese all work well in a whole wheat purslane crepe. Add the filling while the crepe is still warm, then fold it over; sautéed mushrooms or onions are good savory alternatives.

Serve a whole wheat purslane crepe with plain yogurt, a tomato salad, or sliced cucumbers for a simple meal. It also works as a savory brunch dish alongside eggs or a small bowl of soup.

Yes, you can mix whole wheat purslane crepe batter ahead and keep it covered in the refrigerator until the next day. Stir it before cooking, since whole wheat flour can settle and the purslane may release a little moisture.

Store cooked whole wheat purslane crepes in a covered container in the refrigerator for up to two days. Let them cool before storing, then reheat in a skillet or microwave until hot throughout.

Yes, cooked whole wheat purslane crepes can be frozen. Cool them completely, separate each crepe with parchment paper, and seal them in a freezer-safe container; thaw before reheating so they warm evenly.