• 2/3 c. Quick cream of wheat cereal
• 2/3 c. White flour
• 1 Tbsp. Extra-vrigin extra virgin olive oil
• 2 1/4 c. Water, or possibly as needed
• 1/2 tsp Mustard seeds
• 1/2 tsp Salt
• 1/8 tsp Baking pwdr
• 2 Tbsp. Sesame seeds
• 1 sm Jalapeno pepper, seeded & chopped
• 2 2/3 c. Mashed potatoes
• 1 1/2 Tbsp. Lime juice
•     Salt & pepper
•     Extra virgin olive oil spray
• 1/3 c. Almonds, minced & toasted
• 1 c. Peas, defrosted
• 1 tsp Ginger, grated
• 1 tsp Jalapeno pepper, chopped
• 2/3 c. Water
• 1/4 c. Cilantro leaves
•     Salt & pepper

Directions

1. CREPES: Mix cream of wheat & flour, whisk in oil & 2 c water. Cover & set aside.
2. 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.
3. 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.
4. Heat crepe pans, spray with oil & pour 1/3 c of batter into each pan.
5. 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.
6. 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.
7. Srpay with oil & bake for 10 to 12 min. Place two crepes on a warmed serving plate & spoon green pea chutney down the middle.
8. CHUTNEY: Pulse almonds in a food processor till they are chopped. Add in remaining ingredients & process until smooth.