Paula Waxman
From The Complete Passover Cookbook, by Frances R. Avrutick
(Jonathan David, Publishers)
Food Editor's Note: Great recipe! These crêpes are very easy to make – and I am speaking as someone who has had difficulty in the past getting the batter to evenly coat the pan to make shapely, evenly cooked rounds. The instructions to lift the pan away from the heat and rotate the skillet did the trick. I think it also helped that I measured 3 tablespoons of the batter into a ladle to see how much to fill it and then used the ladle to quickly pour the full amount of batter onto the pan at once. The batter is a snap to mix up and the crêpes cook quickly, so this is something that can even be prepared just before serving. The crêpes can be used with any type of filling, such as sautéed vegetables, eggs, and even meats for an entrée. Or fill them with fresh fruits, pudding or softened ice cream, or preserves for dessert. Top with whipped cream, chocolate or caramel sauce, or a sprinkling of powdered sugar or cinnamon sugar. When I tested these, I used fresh strawberries and a drizzle of U-Bet chocolate syrup and I gobbled it up! Because these crêpes are made with potato starch and not matzah meal or matzah cake meal, they have none of that Pesadich matzah flavor – you can make them year-round for a wonderful foundation for a dairy or pareve dessert. Thank you, Paula, for sharing this recipe with ShalomBoston.com!
Ingredients
3 eggs
1 1/3 cups water
6 tablespoons potato starch
1/2 teaspoon salt
1 tablespoon oil (cottonseed oil for Passover)
Butter or oil for skillet
1. In a medium-sized bowl, beat the eggs, water, potato starch, salt and oil until the mixture is well-blended. Stir the batter periodically, because potato starch has a tendency to settle.
2. Lightly grease a 5 or 6-inch skillet (non-stick is much preferred) using a sheet of paper towel to brush on a very thin layer. Heat the pan over moderately high heat. Lift the pan away from the heat and pour 3-4 tablespoons of the batter into the skillet, then rotate the pan to coat the bottom of the skillet evenly. Return the pan to the heat and wait until the crêpe's edges come away from the sides of the pan. Invert the skillet over a clean cloth. The crêpe will fall onto the cloth cooked side up. Continue until all the batter is used up.
3. Fill each crêpe with your choice of fruit fillings or ice cream, caramel and chocolate sauce for a wonderful Passover dairy (or pareve) dessert.
Yields: 12-14 crêpes
Paula Waxman graduated from the Culinary Institute of America in Hyde Park, New York, in 1979. She had a distinguished career in the restaurant business in Los Angeles for many years. She now lives locally and is the current co-president of the Wellesley-Weston chapter of Hadassah.
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