There’s nothing I’d rather be eating more this Passover than delicious gluten-free crepes! You can fill them with your favorite roasted veggies, cheeses, fruits, or even meat. They can also turn leftovers into an exciting and appealing meal.
What you will need:
1/4 cup potato starch
1 cup milk (water can be used as a substitute if you don’t do dairy)
enough oil to coat the pan
Beat together all the ingredients until smooth. You will want to use a non-stick skillet so that the crepes flip easily. Heat your skillet over medium heat, then add enough oil to coat the pan. Pour about 2-3 tablespoons of batter into skillet. Immediately spread the batter to about 6 inches in diameter. Cook until bottom is golden brown. Flip crepe and cook for about 1 more minute. Makes about 12 crepes. You definitely want to double this recipe and have leftovers!