Please enter the email you’re using for this account.
This is the classic recipe for Pesach egg noodles. Make several batches at once, as kids (and adults) love them! Serve these noodles in soup, nosh on them by the handful, use them as blintzes or crepes, or create delicious kugels with them.
4 eggs
1/4 cup Gefen Potato Starch (see tip below)
3/4 cup water
drizzle of oil, plus more to grease pan
In a bowl, whisk together eggs and potato starch until smooth (no bubbles).
Add water and a drizzle of oil. Mix well.
Heat and lightly grease a griddle, frying pan, or crepe maker. If using a griddle or frying pan, pour in about an eighth cup of batter. If using a crepe maker, dip it in the batter.
Working quickly, swirl the pan around so the batter covers the entire surface in a very thin layer (it takes only seconds to cook). Remove to a plate and repeat with remaining batter. Cut into strips. (To use as blintz wrappers, leave whole.)
How Would You
Rate this recipe?
Reviews