KosherEye Signature Heirloom Recipe
6 eggs, beaten
4 Tablespoons extra virgin olive oil or safflower oil
12 flat teaspoons of potato starch
1/4 (pinch) teaspoon of salt
pinch of black pepper
With whisk or electric mixer, beat 6 eggs until well combined. Add 12 flat teaspoons of potato starch; blend thoroughly with whisk or fork. Add a pinch of salt.
Pre-heat a small non-stick frying pan; add some oil.
Pour about 2 tablespoons of the egg batter into the frying pan.
Swirl mixture as you would a crepe or omelet until pan bottom is covered. When crepe is done (set and very lightly browned), turn on to waxed paper or parchment paper.
Continue this process until all egg mixture is used. (Stir batter with whisk if it starts to settle). Do not be concerned if the crepes are uneven!
When finished, roll each crepe tightly and slice through with a sharp knife. Each strip should be about one-fourth inch wide and, when unrolled, resemble a noodle.
Put in soup plate just before adding hot soup or add to simmering soup just minutes before serving. Enjoy!
Freezes well in a freezer safe bag, but bring to room temperature before adding to soup.
Recipes: Passover, Miscellaneous, Noodles, Parve, Kosher