Passover Sweet Treats

Marshmallow Treats

Non-Stick Spray
Marshmallows
Berries (or your favorite fruit)
Chocolate Chips
Mint Leaves for garnish, optional
Pie Tin


Preheat oven to 425 degrees
Spray tin (you may want to line pan with aluminum foil)
Toss Marshmallows into pan and, after 5 minutes, add in small pieces of fruit and chocolate chips.

Cook for 6-8 minutes longer, until Marshmallows are your favorite shade of brown.

Apologies the picture doesn't have mint or chocolate... This version was made to go into a crepe as a filling.
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 Passover Crepes (aka Egg Noodles)

6 Large Eggs
1 cup Tapioca (or Potato) Starch
1.5 cups Water (or Milk) a bit more or less to consistency that works for your desired level of thickness
1 pinch of salt
Large Non-stick pan, spray or oil
Ladle or Squeeze bottle (the later makes this so easy)
Spatula (or really delicate tongs)
Your Favorite Crepe Fillings (chocolate spread, fruit, marshmallows etc)


Mix all ingredients together in a bowl, whisk or stir with fork until blended. There may be a clump or two, but try to break it up as much as possible.
Heat pan to a high temperature.
Spread batter to coat pan.
Cook for 1-2 minutes, until edges start to release from sides and crepe can easily flip.
Continue to cook slightly less time on this opposite side.
Place onto plate to serve later, along with the side above, fresh fruit, chocolate spread (or chips).
Keep the batter well mixed, it separates easily

Optional use of this recipe: Savory crepes with roasted veggies or to serve as Egg Noodes: Roll up crepe and slice into noodles for soup, tomato sauce, or bolognese.