KosherEye
<<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>> Cheese Grits <<< o >>> Cooking and Baking Substitutions <<< o >>> Whoopie Pies By The Piping Gourmets <<< o >>>


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

 
<< Start < Prev 931 932 933 934 935 936 937 938 939 940 Next > End >>

Page 935 of 1666
round-facebook round-twitter pinterest round-rss