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After the Passover  Seder at my house, and guests for the holiday lunch, Awesome Ashild‘s excellent post on being stuck on the couch was very apt and very funny 😀 .  But you need to scrape yourself off the couch at some point and eat, right? (My apologies on linking AwesomeAshild on a high carb recipe 😦 but Passover cooking is difficult enough as it is)

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Passover is practically considered the “celiac holiday”, as suddenly all of Israel is interested in gluten free foods as they are 100% kosher for Passover. The stores are full of alternate flours and gluten free foods, and the magazines are full of gluten free recipes. Like this excellent Passover crepes recipe, based on the “Hag Sameah” recipe booklet of “Hamodia” newspaper.

Passover crepes

5 eggs
1/2 cup oil (originally 1 cup, too oily)
1/2 tsp salt
1 tbsp brown sugar
2 cups potato flour
3 cups water

Mix all ingredients together. Set aside for 20 minutes, and mix again.

Crepe Batter

Crepe Batter

Oil a good frying pan (I use Tefal) by dipping some kitchen paper in vegetable oil. I used a soup ladle to pour the batter into the frying pan. Immediately after pouring, tilt the pan so that the batter is evenly spread. When edges are brown, flip over and fry on the other side. Second side typically takes much less than the first side, so be warned!

Two frying pans for less standing time

Two frying pans for less standing time

I did it with the full cup of oil, so I needed to put kitchen paper (absorbent paper? whatever can absorb excess oil) between the crepes.

More oil on the paper, less oil for me!

More oil on the paper, less oil for me!

The kids inhaled it, so definitely a success.

Yum!

Yum!

This can be served with quark cheese mixed with vanilla sugar, or jam for a sweet version; or mushroom sauce, stir-fried vegetables or chicken/beef strips for a savory version. The taste is neutral, so it goes well either way.

Bon apetit, Shabbat Shalom and Chag Sameah!

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