Pesach Crepes
Ingredients
- 1/3 cup potato starch
- 3/4 cup lukewarm water
- 8 eggs
- 1/2 tsp sea salt
- 2-4 tbsp oil
Instructions
- Place a towel on your work surface; top with 1-2 paper towels.
- In a medium bowl, combine potato starch and water. Whisk well. Add eggs and salt. Use an immersion blender or whisk to process until completely smooth.
- Place oil into a bowl. Dip a paper towel into the oil and use to lightly coat a crepe pan or small frying pan. Heat pan over medium heat. Pour ΒΌ cup crepe batter into the pan. Lift pan and swirl to coat the bottom. Return pan to heat. When the sides begin to pull away, flip the crepe. Cook for 1 additional minute.
- Turn crepe out onto prepared paper towels.
- Repeat with remaining batter, adding a bit more oil if necessary to keep the pan lightly greased. Allow crepes to cool before stacking.
- Freeze in an airtight container or bag.
Notes
Use for savory blintzes or soup lukshen. If using crepes for soup lukshen, to ease slicing, roll crepes into logs before freezing. When ready to serve, semi-defrost and thinly slice.