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Cream Of Wheat Crepes With Sesame Potatoes &

Cream Of Wheat Crepes With Sesame Potatoes & is built on Quick Cream Of Wheat Cereal, White Flour, Extra Vrigin Olive Oil, Water, and Mustard Seeds. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2/3 cup
• 2/3 cup
• 1 tbsp
• 2 1/4 cup
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 2 tbsp
• 1
• 2 2/3 cup
• 1/3 cup
• 1 cup
• 1
• 1
• 2/3 cup
• 1/4 cup

Method (preview)

1. 1

   CREPES: Mix cream of wheat & flour, whisk in oil & 2 c water. Cover & set aside.

2. 2

   POTATO FILLING: Pan toast seasme seeds in a skillet until they jump.

3. 3

   Stir in jalapeno peppers & potatoes & fry 3 minutes.

4. 4

   Sprinkle with lime juice & season.

5. 5

   Toss to mix, remove from heat & spary with oil.

6. 6

   Place mustard seeds in a small pan, cover & toast.

7. 7

   When they pop, pour them into the crepe batter. Add salt & baking powder. The batter should be thin, add water as necessary.

8. 8

   Heat crepe pans, spray with oil & pour 1/3 c of batter into each pan. Ensure batter spreads into a 10" crepe.

9. 9

   Cook 3 to 4 minutes, flip & cook for another 1 to 2 minutes.

10. 10

    Repeat with remaining batter.

11. 11

    When cool, stack crepes between waxed paper.

12. 12

    Preheat oven to 375F, line a shallow oven-proof dish with parchment paper & spray with oil.

13. 13

    Roll into logs & place on a baking sheet.

14. 14

    Srpay with oil & bake for 10 to 12 minutes.

15. 15

    Place two crepes on a warmed serving plate & spoon green pea chutney down the middle.

16. 16

    CHUTNEY: Pulse almonds in a food processor until they are minced. Add remaining ingredients & process till smooth.