Basic Passover Crepes
Basic Passover Crepes
These crepes freeze really well. When you have a freezer full of crepes, there are lots of things you can make with them. Enjoy a savory crepe with veggies and cheese, or a sweet crepe with yogurt and fresh fruit. Or make them into noodles — just stack them, roll them and slice. —Norene GilletzThis recipe is by Norene Gilletz and was originally published in the South Florida Sun Sentinel.
Prep Time
10
minutes
Cook Time
15
minutes
Servings
10
servings
Total time: 25 minutes
Ingredients
- 12 large eggs
- 3/4 cup potato starch
- 1 cup water
- 1 teaspoon salt
Directions
- In a blender (or using an immersion blender), beat 12 large eggs. Add 3/4 cup potato starch, 1 cup water and 1 teaspoon salt. Blend until smooth.
- Lightly grease a crepe pan or skillet. Heat over medium-high heat. Add 3 to 4 tablespoons of the batter and swirl the pan to coat the bottom with a thin layer. Let cook until crepe is firm and edges appear golden, about 1 minute. Flip crepe, using a slotted spatula. Cook for 15 seconds and flip over onto plate. Repeat with remaining batter, re-greasing the pan as necessary. Stack crepes as they are completed.