Mung Bean Crepes Stuffed with Spicy Potatoes

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