Cream of wheat crepes with sesame potatoes &
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"