| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Main dish, Breakfast, Vegetables | 4 | Servings | |
INGREDIENTS
| 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 |
| 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 | ||
| 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
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 1/3 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 1/3 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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