• Email
  • Pin It
 

Vegetable Egg Crepes

 

Contributed by:

Vegetable Egg Crepes
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Vegetable Egg Crepes

One of my earliest Pesach memories is eating chicken soup with homemade egg lokshen at my great Aunt Zehava’s house. It transported me to noodle heaven as nothing else could. She taught me that the first step to respectable egg lokshen is making a paper-thin crepe. So let’s try that with some sautéed veggies as a side. You can serve it as pictured or roll up the veggies in the crepe.

Times

  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

10

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced zucchini
  • 1/4 cup thinly sliced red onion
  • 1 clove garlic, chopped
  • 1/4 teaspoon kosher salt, plus a pinch
  • 4 large eggs
  • 1/4 cup potato starch

Directions

Heat oil in a medium sauté pan over medium high heat. Sauté bell
pepper, zucchini, onion, and garlic for 3 to 5 minutes or until softened.
Season with salt and set aside.
In a medium bowl, whisk together eggs, potato starch, 2 tablespoons
water, and a pinch of salt.
Grease an 8-inch nonstick skillet and heat over medium heat. Add
about 2 tablespoons of batter to pan and quickly swirl around to evenly
coat pan with a thin layer. Cook for 20 to 30 seconds or until set. Using
a spatula, flip crepe over and cook for 10 to 15 seconds more. Place
crepe on a sheet pan and continue with remaining batter until 10
crepes are made.
To serve, fold each crepe in half and then in half again to form a wedge.
Place on a serving platter and evenly distribute vegetable filling on top
of each crepe.

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in