Masala Crepes with Tomato Chutney and (lemon poppy seed bars)

Potato Masala (to place on crepe)

5 potatoes chopped and steamed for 20 minutes
1 onion chopped
1 leek chopped (optional)
1/2 tsp mustard seeds
1 tbsp oil
1 tsp cumin seeds
2 green chillies chopped
1 1/2 tbsp ginger minced
1/4 cup coriander chopped
1/2 tsp turmeric
pinch of hing
salt

Saute mustard seeds in oil until they pop.  Add cumin seeds, onion and leek let sizzle for 1-2 minutes, then add green chillies and ginger.  Add the turmeric and hing, mix well.  Combine the potatoes and coriander stir and keep aside.

Tomato Chutney (this recipe needs a good blender or grinder):
4-5 small tomatoes
1 onion
3 chillies
pinch of hing
2 pieces of dry tamarind
1 tbsp oil
salt

Heat the oil, saute chillies and onion for a few minutes.  Add the tomatoes and hing.  Lightly salt. Keep cooking the tomatoes until they are soft and completely cooked.  Add mixture to a blender or grinder and add the tamarind.

Crepes (good blender needed):
3 cups water
3/4 cup dates
1/4 cup dried currents (dates and currents can be replaced with raisins if needed)
1 cup buckwheat flour (I at first put 1/2 oat and 1/2 cup gluten free flour mixture, but the crepes weren't binding, I added 1 cup of buckwheat flour and it helped a lot)
2/3 cup cashews
small handful of sesame seeds
handful of pumpkin seeds
1 tbsp sunflower seeds (all the seeds unnecessarily but can add a cup of nuts/seeds of your choice instead of cashews through sunflower seeds)
2 tbsp flaxseeds
pinch of salt

combine all ingredients apart from flour in a blender.  Blend until smooth. Add mixture to flour and stir well.  The batter should be a little thinner than waffle batter.  Add water if needed.

This recipe was a little difficult, but with practice it an be done.
Pan should be heated to a medium heat -- make sure it is non stick.  Pour 1/2 cup of batter on to the pan and quickly rotate pan to cover the bottom, or smear the batter with the bottom of the cup, before it cooks -- otherwise it will ruin it.. but if you do it fast enough it can work.



Eat crepes topped with potatoes and lathered with tomato chutney.

:)


LEMON POPPY SEED BARS

--- So when I had the crepes I add additional batter left over this is what I did with the batter -- I probably had about 2-3 cups of batter left.

I added
2 tsp of lemon oil
1/4 cup poppyseeds
1 cup of oat flour
1/4 to 1/2 cup of sugar
1-2 tbsp agave
1/4 cup coconut oil
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Heated the oven to 375 degrees
Cooked them for 14 minutes.

Came out fabulous!