Recipe - Cream Of Wheat Crepes With Sesame Potatoes And

CREPES
2/3 cup Quick cream of wheat cereal
2/3 cup White flour
1 tablespoon Extravrigin olive oil
2 One fourth cup Water, or as needed
One half teaspoon Mustard seeds
One half teaspoon Salt
1/8 teaspoon Baking powder

POTATO FILLING
2 tablespoon Sesame seeds
1 small Jalapeno pepper, seeded &
minced
2 2/3 cup Mashed potatoes
1 One half tablespoon Lime juice
Salt & pepper
Olive oil spray

GREEN PEA CHUTNEY
1/3 cup Almonds, chopped & toasted
1 cup Peas, defrosted
1 teaspoon Ginger, grated
1 teaspoon Jalapeno pepper, minced
2/3 cup Water
One fourth cup Cilantro leaves
Salt & pepper

CREPES: Mix cream of wheat & flour, whisk in oil & 2 cup 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 cup 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 ovenproof dish with parchment paper &
spray with oil. Lay each crepe on a work surface & spoon 1/3 cup 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"