|Gaga’s Passover Noodles|
KosherEye Signature Heirloom Recipe
6 eggs, beaten
With whisk or electric mixer, beat 6 eggs until well combined. Add 12 flat teaspoons of potato starch; blend thoroughly with whisk or fork. Add a pinch of salt.
Pour about 2 tablespoons of the egg batter into the frying pan.
Swirl mixture as you would a crepe or omelet until pan bottom is covered. When crepe is done (set and very lightly browned), turn on to waxed paper or parchment paper.
Continue this process until all egg mixture is used. (Stir batter with whisk if it starts to settle). Do not be concerned if the crepes are uneven!
Put in soup plate just before adding hot soup or add to simmering soup just minutes before serving. Enjoy!
Freezes well in a freezer safe bag, but bring to room temperature before adding to soup.
Recipes: Passover, Miscellaneous, Noodles, Parve, Kosher