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Cream Of Wheat Crepes With Sesame Potatoes & Chutney

Recipe name:
Cream Of Wheat Crepes With Sesame Potatoes & Chutney

Recipe category:
Breakfasts

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Recipe detials: Cream Of Wheat Crepes with Sesame Potatoes & Chutney

---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 ---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 -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 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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Cream Of Wheat Crepes With Sesame Potatoes & Chutney

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