Title: Cream of Wheat Crepes with Sesame Potatoes & Chutney
Categories: Entree Crepes Vegan
Yield: 4 Servings

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 leaves
		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 & 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, "Yamuna's Table"

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