*  Exported from  MasterCook  *
 
                CREAM OF WHEAT CREPES WITH SESAME POTATOES &
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Breakfast
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            Ginger, grated
    1       t            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”
  
 
 
                    - - - - - - - - - - - - - - - - - -