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Mung Bean Crepes Stuffed with Spicy Potatoes

Serves6
IngredientsPotatoes
Menu PartEntree
Cuisine TypeIndian
Mung Bean Crepes Stuffed with Spicy Potatoes

Chef Smitha Haneef

Princeton University Campus Dining

Princeton, N.J.

Cooked potatoes spiked with Indian spices make a hearty filling for these mung bean crepes. This dish hits several hot buttons for students in Princeton University’s Campus Dining program: it’s vegan, gluten-free and representative of a trendy ethnic cuisine.

Ingredients

Potato stuffing

1 tbsp. olive oil

¼ tsp. mustard seeds

¼ tsp. cumin seeds

¼ cup diced red onion

½ tsp. salt

¼ tsp. ground turmeric

2 cups peeled, boiled and diced russet potatoes

½ tbsp. lime juice

1 tbsp. chopped fresh cilantro

Tomato relish

1 tsp. olive oil

1 tsp. chopped garlic

½ lb. heirloom tomatoes, diced

½ tsp. sugar

¼ tsp. salt

1 tsp. date syrup

Crepes

1 cup mung beans

5 cups water

1 tsp. salt

¼ tsp. ground cumin

Olive oil, as needed

Steps

1. For potato stuffing: Place large skillet over medium heat. Add oil, mustard seeds and cumin seeds. Once mustard and cumin crackle, stir in onion, salt and turmeric.

2. Reduce heat to low; saute mixture until onions turn translucent. Add potatoes; increase heat to medium. Saute 5 to 7 minutes longer.

3. Remove potato mixture from heat and top with lime juice and cilantro. Adjust salt to taste; keep warm.

4. For tomato relish: Heat a medium skillet over medium heat. Add oil and garlic; saute until garlic is tender. Stir in tomatoes, date syrup, sugar and salt. Simmer until tomatoes cook down.

For crepes: Soak mung beans in water for 2 to 4 hours; drain. In blender, combine drained mung beans, salt and cumin; blend until mixture forms a smooth paste.

5. Heat a flattop or griddle until hot. Scoop ¼ cup mung bean batter onto griddle, spreading to form a crepe. Drizzle with olive oil and cook until crepe is light brown and edges are crispy. Repeat with remaining batter.

6. For service, place 4 ounces potato stuffing on each crepe. Roll up and serve hot with tomato relish on the side.

Photograph courtesy of Idaho Potato Commission

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