Passover Egg Noodles
Recipe By Michael Gershkovich
- Cooking and Prep: 30 m
- Serves: 4
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Prepare the Egg Noodles
Yields 6 crepes
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Mix water and starch together to create a slurry.
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Whisk eggs and then pour in slurry, mixing until combined. Add salt to taste. Pour into a squeeze bottle.
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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.
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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.
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Once set but not browned, flip in pan to cook on the other side. Remove from pan.
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Once crepes are finished, roll sacked crepes and cut into strips of desired width. Separate to create "noodles." Serve with chicken soup.
