Name: Vegetable Egg Crepes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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.

Vegetable Egg Crepes

Prep Time 10

Cook Time 20

Total Time 30

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Servings

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

Instructions

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.