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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!


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


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.


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

Recipes: Kosher, Passover

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