-----CREPES----- 2/3 c Quick cream of wheat cereal

2/3 c White flour

1 tb Extra-vrigin olive oil

2 1/4 c Water, or as needed

1/2 ts Mustard seeds

1/2 ts Salt

1/8 ts Baking powder

-----POTATO FILLING----- 2 tb Sesame seeds

1 sm Jalapeno pepper, seeded &

-- minced 2 2/3 c Mashed potatoes

1 1/2 tb Lime juice

Salt & pepper Olive oil spray -----GREEN PEA CHUTNEY----- 1/3 c Almonds, chopped & toasted

1 c Peas, defrosted

1 t Ginger, grated

1 t Jalapeno pepper, minced

2/3 c Water

1/4 c Cilantro leaves

Salt & pepper

CREPES: Mix cream of wheat & flour, whisk in oil & 2 c water. Cover & set aside. POTATO FILLING: Pan toast seasme seeds in a skillet until they jump. Stir in jalapeno peppers & potatoes & fry 3 minutes. 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 salt & baking powder. The batter should be thin, add 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 minutes, flip & cook for another 1 to 2 minutes. Repeat with remaining batter. When cool, 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 mixture into the centre of each. Roll into logs & place on a baking sheet. Srpay with oil & bake for 10 to 12 minutes. Place two crepes on a warmed serving plate & spoon green pea chutney down the middle. CHUTNEY: Pulse almonds in a food processor until they are minced. Add remaining ingredients & process till smooth. Yamuna Devi, "Yamuna's Table"