Breads, morning pastries, pancakes and desserts are the most challenging for me when I am planning my Passover holiday meal. That explains my past postings of Ricotta Meyer Lemon Coin Pancakes, Flourless Fudgy Chocolate Coconut Cookies, Coconut Panna Cotta and Minneola Tangelo Gelee and Peanut Apple Passover Cake, among other Passover breakfast and dessert recipes. Luckily, unlike Ashkenazi Jews, we do eat rice, legumes and beans during the holiday, which makes planning a menu that much more flexible.
Passover Made Easy is full of tips, serving/pairing suggestions and whimsy. Sixty super easy recipes that will make for an elegant dinner on a fly. A light paperback you can easily haul into the kitchen, versus some encyclopedia types I tend to collect that are hard to manipulate and never see the kitchen counter.
Yield 20 to 24 (10-inch) or 32 (6-inch) crepes
12 large eggs
¾ cup potato starch
1 cup water
1 tsp salt
1. In a blender (or using an immersion blender), beat eggs. Add potato
starch, water, and salt. Blend until smooth.
2. 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 thin layer. Let cook until crepe is firm and edges appear
golden, about 1 minute. Flip crepe, using a slotted spatula. Cook for
15 seconds and flip over onto plate. Repeat with remaining batter,
re-greasing pan as necessary. Stack crepes as they are completed.
Can be served with a chocolate or a berry sauce or just with powdered sugar or maple syrup, the way I like it.