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Vegetable Egg Crepes

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.

  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings


  • 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


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.