Gluten-Free Passover Crepes

One of my favorite things to make on Pesach are crepes.  Once you learn to eye the ingredients they are easy to whip up for breakfast or lunch.  In the morning, I make about 3 from 2 eggs without measuring.  Before Shabbat, I use a recipe and make 9-12 eggs worth.  During the year we don't eat much dairy, but on Pesach, I love to melt cheese in crepes, make pizza wraps with homeade tomato sauce, or make tuna melts (pictured.)  Sometimes I spread them with my thick, sweet stewed tomatoes and add leftover chicken from soup, lettuce, and fresh herbs. 



The recipe below approximates the ratio that I like to use for a springy, slighty chewy crepe that is easy to fill.  You can use less potato starch and more eggs, depending on your preference.  Like 4 tablespoons of potato starch for 4 eggs.

 

1. Heat non-stick pan on medium-low flame.  (Or grease a regular pan between every crepe or two.)
2. Disolve almost 1/2 cup potato starch into 1/2 cup water by mixing.
3. Mix in 3 beaten eggs, a sprinkle of salt and a drizzle of oil (optional).  For sweet crepes add sugar or simple syrup.
4. Mix batter well before pouring into hot pan.  Swirl pan to get a thin, even circle of batter.
5. Cook about 30 seconds, until crepe seems flipable.  Cook about 5 seconds on the other side.
6. Enjoy hot or store.  Crepes stay fresh for at least three days... if no one eats them all right up.  They also reheat well with out feeling stale or dry.

Suggested fillings:

Dessert:

• Baked or braised bananas (plain or with honey)
• Fruit Compote
• Apple Sauce
• Sweet cheese/cottage cheese/cream cheese
• Avocado salad

Lunch/Dinner:

• Tuna and lettuce (I mix my tuna with "gvina levana" soft cheese instead of mayonaise)
• Tuna and melted cheese and tomatoes
• Homemade tomato sauce an melted cheese
• Sundries tomato and basil

You may also like my post with other Passover Ideas.

This post is linked to Real Food Digest | Real Food Holidays – Passover.