Prep Time
10 minutes
Cook Time
10 minutes
Yeilds
~10
Crepes are one of the most versatile and beloved staples in my Passover kitchen. Whether you’re using them for blintzes, layering them in dairy lasagna, or slicing them into thin strips to mimic egg noodles, crepes open up a world of delicious, chametz-free possibilities.
One of the best parts? These crepes come together quickly with just two ingredients and a pinch of salt. And if you’ve made your own potato starch like I do, you’ll appreciate having a go-to recipe to put it to good use.
Click here to purchase my favorite crepe maker
Ingredients
- 12 eggs
- 1 cup potato starch (click here for recipe)
- Pinch of salt
Instructions
1
Combine all ingredients in a blender and blend until smooth.
2
Refrigerate the batter for several hours or overnight, shaking or mixing periodically.
3
Preheat your electric non-stick crepe maker or non-stick skillet. If using oil, lightly spray the surface.
4
Pour a small amount of batter onto the hot surface and spread to form a thin, even crepe.
Cook until set, then flip and cook briefly on the second side.
5
Stack finished crepes between sheets of parchment paper.
Notes:
- These freeze beautifully. Just layer parchment between each crepe, wrap well, and store in a zip-top bag.
- Use them for both sweet and savory dishes.
- If your crepe maker is smaller or larger, adjust the yield and cooking time accordingly.
Passover prep gets a lot easier when you have a batch of crepes ready to go — they’re a true building block for delicious, flexible meals throughout the holiday.
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