In a bowl, use a hand mixer to combine eggs, potato starch, salt, and water.

In a hot, well-greased frying pan, swirl half a ladle of batter to cover the bottom

of the pan evenly. Cook about one minute.

Flip the crepe and cook 30 seconds more. Slide onto a plate.

Repeat until all batter has been used.

Peel onion, carrot, zucchini, yellow squash, parsnip, and celery knob and grate everything in a food processor.

In a pot, heat oil over medium heat and cook grated vegetables for 20–30 minutes, stirring often.

Let cool. Add eggs, potato starch, sugar, and salt to the vegetables. Mix well.

Put one tablespoon filling in the center of each crepe. Fold the two sides toward the center and roll up. Serve with onion sauce (recipe follows).

In a pot, heat oil and sauté onions over low heat for one hour, until deep golden brown.

Add sugar, potato starch, salt, and pepper. Mix well.

With an immersion blender, blend for two to three seconds or until desired consistency is reached.