Cream of wheat crepes with sesame potatoes and

4 Servings

Ingredients

Quantity Ingredient
⅔ cup Quick cream of wheat cereal
⅔ cup White flour
1 tablespoon Extra-vrigin olive oil
2¼ cup Water, or as needed
½ teaspoon Mustard seeds
½ teaspoon Salt
⅛ teaspoon Baking powder
2 tablespoons Sesame seeds
1 small Jalapeno pepper, seeded & minced
2⅔ cup Mashed potatoes
1½ tablespoon Lime juice
Salt & pepper
Olive oil spray
⅓ cup Almonds, chopped & toasted
1 cup Peas, defrosted
1 teaspoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
⅔ cup Water
¼ cup Cilantro leaves
Salt & pepper

Directions

CREPES

POTATO FILLING

GREEN PEA CHUTNEY

CREPES: Mix cream of wheat & flour, whisk in oil & 2 c water. Cover & set aside.

POTATO FILLING: Pan toast seasme seeds in a skillet until they jump. Stir in jalapeno peppers & potatoes & fry 3 minutes. Sprinkle with lime juice & season. Toss to mix, remove from heat & spary with oil.

Place mustard seeds in a small pan, cover & toast. When they pop, pour them into the crepe batter. Add salt & baking powder. The batter should be thin, add water as necessary.

Heat crepe pans, spray with oil & pour ⅓ c of batter into each pan.

Ensure batter spreads into a 10" crepe. Cook 3 to 4 minutes, flip & cook for another 1 to 2 minutes. Repeat with remaining batter. When cool, stack crepes between waxed paper.

Preheat oven to 375F, line a shallow oven-proof dish with parchment paper & spray with oil. Lay each crepe on a work surface & spoon ⅓ c of potato mixture into the centre of each. Roll into logs & place on a baking sheet.

Srpay with oil & bake for 10 to 12 minutes. Place two crepes on a warmed serving plate & spoon green pea chutney down the middle.

CHUTNEY: Pulse almonds in a food processor until they are minced. Add remaining ingredients & process till smooth.

Yamuna Devi, "Yamuna's Table"

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