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Cream Of Wheat Crepes With Sesame Potatoes&

Cream Of Wheat Crepes With Sesame Potatoes& comes together with Quick Cream Of Wheat Cereal, White Flour, Extra Vrigin Olive Oil, Water, and Salt. Keep it handy for the next time you cook it.

Ingredients

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