Recipes from A Taste of Pesach Reprinted with
permission from the copyright holders: ArtScroll/Mesorah Publications
As a new kallah I went to my mother-in-law for Pesach. Upon arriving on Erev Pesach, I went into the kitchen to ask what I could help with. She set me up to make lukshen. After two crepes she looked at my thick, omelet-like crepes and sent me to take a shower!
Use these as Pesach noodles or crepes for Pulled Brisket.
1 cup potato starch
1 cup water
½ teaspoon salt
oil, for frying
Beat eggs lightly; add remaining ingredients.
Heat 1 tablespoon oil in a 10" nonstick frying pan. Pour a scant ¾ cup batter into hot pan and swirl to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan and continue until all batter is finished. You may need to regrease pan between crepes.
Roll a few crepes up at a time and slice thinly to make "lukshen."
Recipe: Kosher, parve, passover, pesach