Receta Cream Of Wheat Crepes With Sesame Potatoes And
Ingredientes
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Direcciones
- CREPES: Mix cream of wheat & flour, whisk in oil & 2 c water. Cover & set aside.
- POTATO FILLING: Pan toast seasme seeds in a skillet till they jump. Stir in jalapeno peppers & potatoes & fry 3 min. 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 in salt & baking pwdr. The batter should be thin, add in 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 min, flip & cook for another 1 to 2 min. Repeat with remaining batter. When cold, 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 mix into the centre of each. Roll into logs & place on a baking sheet.
- Srpay with oil & bake for 10 to 12 min. Place two crepes on a warmed serving plate & spoon green pea chutney down the middle.
- CHUTNEY: Pulse almonds in a food processor till they are chopped. Add in remaining ingredients & process until smooth.