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These versatile egg crepes, aka Pesach lukshen, are a staple on any Passover menu!
Yields 12 crepes
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12 eggs
6 tablespoons Gefen Potato Starch
1 teaspoon Gefen Salt
1 cup water
Combine all ingredients in a medium bowl. Beat well (preferably using a hand mixer).
Heat a nine-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray.
Pour enough batter into the pan to just cover it, about 1/3-cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.
Repeat with remaining batter.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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super easy recipe, once i got the timing down.
served with a pea, asparagus , and mushroom mixture.