Cream of Wheat Crepes with Sesame Potatoes & Chutney

Directions

Mix cream of wheat and flour, whisk in oil and 2 cup water.

Cover and set aside.

Pan toast seasme seeds in a skillet until they jump.

Stir in jalapeno peppers and potatoes and fry 3 minutes.

Sprinkle with lime juice and season.

Toss to mix, remove from heat and spary 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 ⅓ cup of 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℉ (190℃) F, line a shallow oven-proof dish with parchment paper and spray with oil.

Lay each crepe on a work surface and spoon ⅓ cup of potato mixture into the centre of each.

Roll into logs and place on a baking sheet.

Srpay 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.