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1
Mix cream of wheat and flour, whisk in oil and 2 cups water.
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2
Cover and set aside.
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3
Potato Filling: Pan toast sesame seeds in a skillet until they jump.
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4
Stir in jalapeno peppers and potatoes; fry 3 minutes.
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5
Sprinkle with lime juice and seasoning; toss to mix.
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6
Remove from heat and spray with oil.
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7
Place mustard seeds in a small pan, cover and toast.
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8
When they pop, pour them into the crepe batter.
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9
Add salt and baking powder.
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10
The batter should be thin, add water as necessary.
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11
Heat crepe pans, spray with oil and pour 1/3 cup batter into each pan.
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12
Ensure batter spreads into a 10-inch crepe.
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13
Cook 3 to 4 minutes, flip and cook for another 1 to 2 minutes.
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14
Repeat with remaining batter.
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15
When cool, stack crepes between waxed paper.
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16
Preheat oven to 375F.
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17
Line a shallow oven-proof dish with parchment paper and spray with oil.
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18
Lay each crepe on a work surface and spoon 1/3 cup of potato mixture into the centre of each.
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19
Roll into logs and place on a baking sheet.
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20
Spray with oil and bake for 10 to 12 minutes.
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21
Place two crepes on a warmed serving plate and spoon green pea chutney down the middle.
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22
Chutney: Pulse almonds in a food processor until they are minced.
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23
Add remaining ingredients and process until smooth.
