Passover Egg Noodles added to My Recipes successfully.
Category
Sides
Servings
6 crepes
Prep Time
10 minutes
Cook Time
20 minutes
- Share this:
- Share on Facebook
- Share on Twitter
- Share on Pinterest

Ingredients
3 eggs
1/2 a shell of water (about 2 tablespoons), more if needed
1 tablespoon Haddar Potato Starch
salt to taste
Tonnelli Grapeseed Oil or canola oil (if your custom permits)
Directions
Mix water and starch together to create a slurry.
Whisk eggs and then pour in slurry, mixing until combined. Add salt to taste. Pour into a squeeze bottle.
Heat an eight-inch nonstick pan or crepe pan over medium low heat. Using a towel or paper towel, gently wipe the pan with oil to lightly coat the surface.
Shake or stir egg mixture before pouring into pan. Swirl pan quickly as you pour in egg mixture, until bottom of pan is lightly coated.
Once set but not browned, flip in pan to cook on the other side. Remove from pan.
Once crepes are finished, roll sacked crepes and cut into strips of desired width. Separate to create "noodles." Serve with chicken soup.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.