| Pesach Crepes
Found these on the web after a gluten free friend of mine suggested them. Have used them for enchiladas and my D is rolling them up with jam. She also used them to make quesadillas! My friend uses them to make manicotti. We ran out already. D is at the store buying waxed paper so I can make more.
Passover Crepes (pareve)
4 tablespoons potato starch
1 cup cold water
4 eggs
1 teaspoon oil
pinch of salt
oil for cooking
Combine potato starch and water in a mixing bowl. Stir to blend. Add eggs, oil, and salt and beat until well blended. Batter should be the consistency of buttermilk. If necessary, add more water to achieve good consistency.
Heat a large skillet or griddle over medium heat. When hot, add a little oil to skillet and spread to coat pan. Stir batter and ladle 2 tablespoons on hot skillet. Immediately tip pan to spread batter to make a thin pancake that is about 6 inches in diameter.
Cook until top is no longer wet and shiny and bottom is lightly browned. Flip crepe and cook for about 1 minute until barely brown. Remove from pan and cool on a clean “flour sack” towel. Stir batter and repeat process until all batter is used.
Use immediately, or place a sheet of waxed paper between each crepe to prevent sticking. Makes 12-15 crepes.
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