| 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"
A Message from our Provider:
“Your life will have a purpose with the Saviour.”