Cream Of Wheat Crepes With Sesame Potatoes &breakfast, main dish, vegetables ----CREPES---- 2/3 cup quick cream of wheat cereal 2/3 cup white flour 1 tablespoon extra-vrigin olive oil 2 1/4 cup water, or as needed 1/2 teaspoon mustard seeds 1/2 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 1/2 tablespoon lime juice 1 salt & pepper 1 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 1/4 cup cilantro leaves 1 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" |
