Instructions: 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.

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