Cream of Wheat Crepes with Sesame Potatoes and Chut

Name: Cream of Wheat Crepes with Sesame Potatoes and Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup cream of wheat cereal; ⅔ cup flour, all-purpose; 1 tablespoon olive oil; 2 1/4 cups water; 1/2 teaspoon mustard seeds; 1/2 teaspoon salt; ⅛ teaspoon baking powder; 2 tablespoons sesame seeds; 1 small jalapeno pepper minced; 223 cups mashed potatoes; 1 1/2 tablespoons lime juice; 1 x chutney

Servings: persons

⅔ cup cream of wheat cereal
⅔ cup flour, all-purpose
1 tablespoon olive oil
2 1/4 cups water
1/2 teaspoon mustard seeds
1/2 teaspoon salt
⅛ teaspoon baking powder
2 tablespoons sesame seeds
1 small jalapeno pepper minced
223 cups mashed potatoes
1 1/2 tablespoons lime juice
1 x chutney

1
Mix cream of wheat and flour, whisk in oil and 2 cup water.
2
Cover and set aside.
3
Pan toast seasme seeds in a skillet until they jump.
4
Stir in jalapeno peppers and potatoes and fry 3 minutes.
5
Sprinkle with lime juice and season.
6
Toss to mix, remove from heat and spary with oil.
7
Place mustard seeds in a small pan, cover and toast.
8
When they pop, pour them into the crepe batter.
9
Add salt and baking powder.
10
The batter should be thin, add water as necessary.
11
Heat crepe pans, spray with oil and pour 13 cup of batter into each pan.
12
Ensure batter spreads into a 10 inch crepe.
13
Cook 3 to 4 minutes, flip and cook for another 1 to 2 minutes.
14
Repeat with remaining batter.
15
When cool, stack crepes between waxed paper.
16
Preheat oven to 375F (190C) F, line a shallow oven-proof dish with parchment paper and spray with oil.
17
Lay each crepe on a work surface and spoon 13 cup of potato mixture into the centre of each.
18
Roll into logs and place on a baking sheet.
19
Srpay with oil and bake for 10 to 12 minutes.
20
Place two crepes on a warmed serving plate and spoon green pea chutney down the middle.

10595

kcal

Calories

Fat

2294

Carbs

272

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅔ cup cream of wheat cereal, ⅔ cup flour, all-purpose, 1 tablespoon olive oil, 2 1/4 cups water, and more.

Yes, Cream of Wheat Crepes with Sesame Potatoes and Chutney falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Wheat Crepes with Sesame Potatoes and Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions