KosherEye
<<< o >>> Challah and The Shabbos Project 2014 <<< o >>> Food, Family and Tradition <<< o >>> Keurig K10 MINI Plus Brewing System <<< o >>> Jack's Gourmet Kosher <<< o >>> Irene’s Bakery and Gourmet Kitchen <<< o >>> Sukkot 5775 <<< o >>> Sukkah Meals Made Easy <<< o >>> Cauliflower Pasta with Jack’s Gourmet Sausage <<< o >>> Cholent – A KosherEye Family Heirloom Recipe <<< o >>> Hungarian Goulash, Gulyás <<< 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
World Of Judaica
kol_foods
Daniel_Ad_3