*  Exported from  MasterCook  *

               Cream Of Wheat Crepes With Sesame Potatoes &

Recipe By     : Yamuna Devi, "Yamuna's Table"
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Breakfast

  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       ts           Ginger -- grated
   1       ts           Jalapeno pepper -- minced
     2/3   c            Water
     1/4   c            Cilantro
                        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 & spray 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 375°F, 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 until smooth.
 

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