Farina is what Cream of Wheat (the breakfast hot cereal) is. I have found this recipe a perfect accompaniment to serve leftover vegetarian Indian food: heat filling, wrap up in fresh crepes, and serve with a favorite spicy chutney, pickle, or raita. This adapted recipe is via Recipe Source, credited to Yamuna's Table cookbook by Yamuna Devi, and differs from all the other recipes on this page in that it contains a very small amount of baking powder.

Mustard Seed Farina Crêpes

Ingredients

• 2/3 cup farina (quick cooking Cream of Wheat)
• 2/3 cup all-purpose flour
• 2 cups water, plus more as needed
• 1 tablespoon olive oil
• 1/2 teaspoon mustard seed
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder

Procedure

1. Mix the flour and Cream of Wheat together in a mixing bowl. Add in the olive oil and 2 cups of the water. Whisk until smooth. Let the batter rest while you are preparing the mustard seeds. Heat the mustard seeds in a small frying pan set over medium high heat. Swirl the pan and heat until the mustard seeds begin to pop. Remove them from heat and add to the batter. Add in the salt and baking powder, and then whisk everything until smooth. Check the batter consistency, and if too thick, add in additional water to loosen it.

Notes

 

Content by Renee Shelton. Recipe adapted from Recipe Source. Online search results for crepes. Site accessed 31 May, 2006, and 4 October, 2014. This recipe was first published on PastrySampler.com on October 4, 2014. It was updated on October 13, 2020.