Cream of Wheat Crepes with Sesame Potatoes & Chutney

by Yamuna Devi

Servings: 4 servings

INGREDIENTS

MMMMM---------------------------CREPES--------------------------------
2/3 c Quick cream of wheat cereal
2/3 c White flour
1 tb Extra-vrigin olive oil
2 1/4 c Water, or as needed
1/2 ts Mustard seeds
1/2 ts Salt
1/8 ts Baking powder
MMMMM-----------------------POTATO FILLING----------------------------
2 tb Sesame seeds
1 sm Jalapeno pepper, seeded &
-- minced
2 2/3 c Mashed potatoes
1 1/2 tb Lime juice
Salt & pepper
Olive oil spray
MMMMM---------------------GREEN PEA CHUTNEY--------------------------
1/3 c Almonds, chopped & toasted
1 c Peas, defrosted
1 ts Ginger, grated
1 ts Jalapeno pepper, minced
2/3 c Water
1/4 c Cilantro leaves
Salt & pepper

INSTRUCTIONS

Mix cream of wheat and flour, whisk in oil and 2 cups water. Cover and set aside.

Potato Filling:
Pan toast sesame seeds in a skillet until they jump. Stir in jalapeno peppers and potatoes; fry 3 minutes. Sprinkle with lime juice and seasoning; toss to mix. Remove from heat and spray with oil.

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

Heat crepe pans, spray with oil and pour 1/3 cup batter into each pan. Ensure batter spreads into a 10-inch crepe. Cook 3 to 4 minutes, flip and cook for another 1 to 2 minutes. Repeat with remaining batter. When cool, stack crepes between waxed paper.

Preheat oven to 375°F. Line a shallow oven-proof dish with parchment paper and spray with oil. Lay each crepe on a work surface and spoon 1/3 cup of potato mixture into the centre of each. Roll into logs and place on a baking sheet. Spray with oil and bake for 10 to 12 minutes. Place two crepes on a warmed serving plate and spoon green pea chutney down the middle.

Chutney:
Pulse almonds in a food processor until they are minced. Add remaining ingredients and process until smooth.

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Tagged: crepes, maincourses, vegetarian add tags

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