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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2/3 cup quick Cream of Wheat cereal
2/3 cup white flour
1 tbsp. extra-vrigin olive oil
2-1/4 cups 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 sm. jalapeno, seeded and minced
2-2/3 cups mashed potatoes
1-1/2 tbsp. lime juice
Salt and pepper
Olive oil spray
Green Pea Chutney:
1/3 cup almonds, chopped & toasted
1 cup peas
1 tsp. ginger, grated
1 tsp. jalapeno, minced
2/3 cup water
1/4 cup cilantro leaves
Salt and pepper
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Directions:
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Mix cream of wheat and flour, whisk in oil and 2 cups water. Cover and set aside.
Potato Filling:
Pan toast sesame seeds in a skillet until they jump. Stir in jalapeno peppers and potatoes; fry 3 minutes. Sprinkle with lime juice and seasoning; toss to mix. Remove from heat and spray with oil.
Place mustard seeds in a small pan, cover and toast. When they pop, pour them into the crepe batter. Add salt and baking powder. The batter should be thin, add water as necessary.
Heat crepe pans, spray with oil and pour 1/3 cup batter into each pan. Ensure batter spreads into a 10-inch crepe. Cook 3 to 4 minutes, flip and 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 and spray with oil. Lay each crepe on a work surface and spoon 1/3 cup of potato mixture into the centre of each. Roll into logs and place on a baking sheet. Spray with oil and bake for 10 to 12 minutes. Place two crepes on a warmed serving plate and spoon green pea chutney down the middle.
Chutney:
Pulse almonds in a food processor until they are minced. Add remaining ingredients and process until smooth.
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