Noodles or Crepes? Joys for Passover

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.

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.

Maple Spice Blondies

Sometimes you have amazing celebrations, sometimes you promise to bake for an event, and sometimes you have both in one week.  So I made a double batch and this experiment was definitely successful, but below is for 1 measurement. Since I didn't have an I had whole wheat flour around in case I'd added too much liquid, but, as it turned out, the batter was just fine.

Ingredients:
1 Betty Crocker chocolate chip cookie mix
1 egg
1 stick of butter
1/2 peel of large lemon, micro-planed (I use organi)
1/3 cup maple syrup (ideally grade B, but I only had A)
1/4 cup sabra chocolate-orange liqueur (or a tbsp of vanilla extract & tsp of orange extract, or tbsp of orange juice, or juice of the lemon)
1/2 tsp ginger
1/2 tsp all-spice
1 tsp cinnamon
1 tsp cardamom
2 tbsp brown sugar
1/2 cup Ghirardelli milk chocolate chips

**Preheat oven to 350 degrees

Place aluminum foil in 11x7 pan, overhanging on (at least) one side. Coat foil with butter or spray.

Soften/Melt butter (I used a pyrex mixing bowl and just got it soft enough to cream with the sugar by placing it in the oven, but I don't have a microwave). Add sugar and whisk together, along with maple syrup, sabra liqueur, egg, lemon peel, and spices. Typically, you'd stream the liquid ingredients into the solid, but I didn't want to dirty another bowl, so I stirred the cookie mix into the wet ingredients until they were thoroughly mixed. Pour and spread into pan, add extra chocolate chips on top.

Bake 30-35 minutes. I left it a bit mushy in the center... because cookie dough!

Chocolate Chip Banana Zucchini "Muffins"!

Such a HIT!

Chocolate Chip Banana Zucchini "Muffins"!

I have to admit, these didn't rise. I didn't use the baking soda (only powder) and also, there is not a lot of gluten in the recipe to make it rise ... but in their dense goodness they were delicious, and only received rave reviews and cravings for more.... so they could be bars, or biscuits or sconish things but their fruity, chocolatey goodness and I'm headed home to make more in about 3 hours... once I do, I'll add in a picture also.

Preheat oven to 360 degrees.

2 cups Zucchini from 1 large Zucchini (grated/shredded or liquefied by immersion blender, I did the latter)
2 med bananas (over ripened and mashed)
3 large eggs
1 cup brownulated sugar (Easy pouring & storage. Plain brown sugar does the trick too.)
2 tbs vegetable (or grapeseed) oil
1 tbs vanilla extract
1 - 1 1/2 cup whole wheat pastry flour
1-2 tbs baking powder
1/2 tbs baking soda
16 oz chocolate chips

Spray muffin tins (I used liners and then spray). Bake for 25 minutes or until center sets. Let cool. Enjoy.