Cream of Wheat Crepes with Sesame Potatoes & Chutney
Submitted by Karree
Indian-inspired dosa-style crepes made with cream of wheat and stuffed with spiced sesame potatoes, jalapeño, and lime. Serve with green pea chutney for a vibrant vegetarian meal.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThink of these as the lovechild of a French crepe and a South Indian dosa, and you’re halfway there.
Cream of wheat and flour make a thin, crispy batter that gets a pop of flavor from toasted mustard seeds right in the mix.
The filling is where things get exciting: mashed potatoes tossed with toasted sesame seeds, minced jalapeño, and a squeeze of fresh lime juice.
Roll them up, bake until the edges go golden and crispy, and drizzle with green pea chutney.
Kitchen Tips
- Let the batter rest at least 15 minutes so the cream of wheat hydrates fully; this makes smoother, more pliable crepes.
- Toast the mustard seeds in a covered pan so they don’t pop all over your stovetop.
- Spread the batter quickly in the pan as it sets fast; tilt and swirl immediately after pouring.
- These can be assembled ahead and refrigerated, then baked just before serving for a stress-free meal.
Ingredients
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.
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