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Basic Passover Crepe PDF Print E-mail

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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

 
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