Cream Of Wheat Crepes With Sesame Potatoes & Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CREPES
2/3 cup: Quick cream of wheat cereal,
2/3 cup: White flour,
1 tbsp: Extra-vrigin olive oil,
2 1/4 cup: Water, or as needed
1/2 tsp: Mustard seeds,
1/2 tsp: Salt,
1/8 tsp: Baking powder,
POTATO FILLING
2 tbsp: Sesame seeds,
1 small: Jalapeno pepper, seeded &, minced
2 2/3 cup: Mashed potatoes,
1 1/2 tbsp: Lime juice,
Salt & pepper,
Olive oil spray,
GREEN PEA CHUTNEY
1/3 cup: Almonds, chopped & toasted
1 cup: Peas, defrosted
1 tsp: Ginger, grated
1 tsp: Jalapeno pepper, minced
2/3 cup: Water,
1/4 cup: Cilantro leaves,
Salt & pepper,
Directions:
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, "Yamunas Table"
Source from luhu.jp
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, "Yamunas Table"
Source from luhu.jp