Welcome to the third day of Passover! When it comes to this holiday, it takes only a short while before dietary tedium sets in I'm afraid. While I'm not able to keep kosher for Passover this year I am still trying out some new recipes that are kosher for Passover.
Typically because you can't use leavening many recipes for baked goods and pasta rely on eggs for texture. I found a recipe for Passover pasta in Gourmet magazine that I am eager to try. Today I modified a Passover crepe recipe with good results. I served it stuffed with mangoes and topped with yogurt for a yummy breakfast. It also happens to be gluten free so it's good for those on a gluten free diet, as I learned from Karina of Gluten Free Goddess.
Crepes are also terrific for dinner. I like to fill them with cheese, mushrooms, roast vegetables or chicken. Using crepes is easy because they can be made ahead and even frozen for later use. They are also economical because you can fill them with just about any kind of leftovers to make a whole new meal.
Passover Crepes
makes about 12
1/4 cup potato starch
1 cup milk, low fat is fine
4 eggs
Blend ingredients in the blender. Heat a large non-stick skillet over medium heat. When hot, add a little oil to coat pan. Stir batter and ladle about 2 tablespoons into skillet. Immediately swirl batter to spread about 6 inches in diameter. Cook until bottom is light brown. Flip crepe and cook for about 1 minute until speckled.
Enjoy!