Ingredients
POTATO FILLING
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1 tablespoon (15 ml) vegetable oil
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1 cup (240 ml) chopped onions
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2 cloves garlic, finely chopped
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1 teaspoon (5 ml) mustard seed
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1 teaspoon (5 ml) cumin seed
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1 teaspoon (5 ml) turmeric powder
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1/8 teaspoon (.75 ml) cayenne
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1/4 teaspoon (1.25 ml) Madras curry powder
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2 1/2 cups (590 ml) cubed (par-boiled) potatoes
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1 cup (240 ml) water, plus extra if needed
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Salt
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2 tablespoons (30 ml) chopped cilantro
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4 scallions, green parts only, thinly sliced
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1 green Thai chili, finely chopped
CREPES
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2/3 cup (160 ml) whole wheat flour
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1/3 cup (80 ml) rice flour
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1/2 teaspoon (2.5 ml) salt
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2 cups (470 ml) water
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1/4 teaspoon (1.25 ml) baking soda
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1 teaspoon (5 ml) lemon juice
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Oil, for cooking
TO SERVE
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Cilantro leaves, to garnish
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Red Chutney
Directions
POTATO FILLING
- Heat the oil in a skillet over medium heat, then add the onions and garlic, mustard seeds and cumin. Cook about one minute, or until seeds start to pop.
- Add the turmeric, cayenne, and curry powder. Stir to combine, sauté for two minutes until onions are starting to soften. Season with salt.
- Add the potatoes and water. Mix until everything is combined. Cook over medium-low heat for 10-12 minutes, stirring occasionally, until the potatoes start to soften and the water is mostly absorbed.
- Remove from heat and fold in cilantro, scallions, and green chilies.
CREPES
- Combine wheat flour, rice flour, baking soda, and salt. If you cannot find rice flour, you can blitz white rice in a coffee mill to make your own, or substitute more wheat flour. Add water and lemon juice to the flour and mix until uniform.
- Preheat a crepe pan, or large (non-stick) skillet over medium high heat.
- Sprinkle water on a hot pan and wipe, it should evaporate very quickly if the pan is ready. Pour 1 small ladleful (2-ounce/60 mL) of the batter in the middle of the pan, then, using the back of the ladle, start in the middle, and use a circular motion to quickly spread the batter out evenly into a thin crepe that is about 6 inches (15 cm) around.
- Sprinkle a bit of oil on top of the crepe. Cook for two minutes or until it is golden and comes easily away from the pan.
- Transfer the crepe to a plate or work surface, spread a portion of the potato filling inside the cooked crepe, roll (like an omelette), then transfer to a plate. Continue until all of the batter and filling have been used and serve the stuffed crepes warm with red chutney and garnished with
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