KosherEye
<<< o >>> Chinese Fried Brown Rice <<< o >>> Beets and Tangerine Salad <<< o >>> KosherBuzz Hagafen Certified Green <<< o >>> Zoku <<< o >>> Bio Herbal Tech Dietary Supplements <<< o >>> The Life-Transforming Diet <<< o >>> About KosherEye <<< o >>> Trifle with Berries <<< o >>> Funky Chunky Chip-Zel-Pop <<< o >>> Giveaway-Lenox China <<< o >>>

Passover



Bookmark and Share
Basic Passover Crepe PDF Print E-mail

KosherEye.com

Crepes

This is a versatile recipe from the Building Blocks section of Passover Made Easy by Leah Schapira and Victoria Dwek.
Roll it, slice it, or fill it with sweet or savory ingredients!

Ingredients:

12 large eggs
3/4 cup potato starch
1 cup water
1 tsp. salt

Directions:

In a blender (or using an immersion blender) beat eggs. Add potato starch, water and salt. Blend until smooth.

Lightly grease a crepe pan or skillet. Heat over medium-high heat. Add 3-4 tablespoons batter and swirl the pan to coat the bottom with a thick layer. Let cook until crepe is firm and edges appear golden, about 1 minute. Using a slotted spatula, flip crepe. Cook for 15 seconds and flip over onto plate. Repeat with remaining batter, re-greasing pan as necessary. Stack crepes as they are completed.

Notes:

Yield: 20-24 (10") crepes or 32 (6") crepes

Recipes: Kosher, Passover


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss