Passover Crepes

After all the meat of the holidays, here is a dairy breakfast to enjoy with your family that takes so little time to make!

Kids approved!!

(Yields 12-13 crepes)

• 3 eggs
  

• 2 cups milk

• 2 tbsp oil (and more for frying)

• 1 tbsp powdered sugar

• 1 tsp vanilla sugar

• 1 cup potato starch

• 1 cup almond flour

DIRECTIONS:

1. In a mixing bowl, combine eggs, milk and oil. Whisk until homogenous.

2. Add the rest of the ingredients. Whisk until smooth.

3. Heat a non-stick pan to medium-low heat. Using a paper towel damp with oil, wipe the surface of the pan.

4. Pour about 1/3-1/2 cup of batter everywhere on the pan. Once sides are browning, flip over. Remove from pan when fully cooked.

5. Repeat for all crepes. Damp pan with oil between each crepe. Keep whisking batter between each crepe so that the potato starch doesn’t set at the bottom of the bowl.

Enjoy with chocolate spread, honey, maple syrup, butter or fresh fruit.

For full video, click here.

Enjoy,

Guila