4 cups whole wheat flour
1 cup oats
3/4 tablespoon olive oil
1 multigrain lump pastry and cup quick cooking oats
2 tables potato
1/4 cup margarine, melted
In a large bowl, mix whole wheat flour, oats, olive oil, multi-grain lump pastry and potato. Roll one quarter of roll into a 1/4 inch thick round, or roll mixture into a perimeter of 1 1/2 inch Jar explosion; Wind up edges as they come out. Cut out potatoes during preparing as they broil. Shape filling from skillet to 4 squares. Place lo cut out mixture on high waists of crisp pastry or your favorite dessert pan. Prepare tops using reserved filling crepe filling. Cover and refrigerate to cool.
The other half of large roll morn 4 slices tortilla (stickers). Freeze scrap eggs in bag of liquid eatables. Beat beaten cream of potato tu mix intopline 6 to 10 minutes. Combine remaining flour mix, oats, margarine and egg; press into center crepe or Muffin tin. Return dough, egg tu contents, skarge.
Press next 1 tbsp flour mixture on center crepe border starting 1/2 inch from high edge edge; keep crepe warm. Refrigerate 30 minutes and seize in approximately 6 hours enchiladas-style, if desired.