No-Flip Pesach Crepes

Naomi Nachman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 12
  • Contains:

This recipe can easily be doubled. Store crepes in the freezer between layers of parchment paper.

Use this recipe to create Naomi's incredible Southwestern Chicken Egg Rolls!

Ingredients (4)

Crepes

Start Cooking

Make Crepes

  1. Combine all ingredients in a medium bowl. Beat well (preferably using a hand mixer).

  2. Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray.

     

    Cook's Tip: It’s very important to use a 9-inch crepe pan for this recipe, and to treat it well. Use it for nothing besides crepes, and wash it with warm water and soap, using your fingers. Don’t use a harsh brush that can ruin the surface.

  3. Pour enough batter into the pan to just cover it, about ⅓-cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.

  4. Repeat with remaining batter.

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