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 (if pan is hot, less necessary)
Ladle or Squeeze bottle (the latter makes this so easy)
Spatula (or really delicate tongs)
Your Favorite Crepe Fillings (chocolate spread, fruit, jam, silan, syrup, 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. If using a squeeze bottle, pour batter in. Ladle or squeeze batter into center of pan, then 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. Stack onto plate to serve later, along with the side above, fresh fruit, chocolate spread (or chips).
As you make more, keep the batter well mixed, it separates easily (Shake inside of bottle or stir). Prepared crepes hold up well in the fridge, so make extra.
Optional other uses of this recipe:
Savory Crepes with roasted veggies
Make Egg Noodles: Roll up crepe tightly and slice into noodles for soup, tomato sauce, or bolognese, as pictured.
