Passover pancakes i

Yield: 1 Servings

Measure Ingredient
2 Eggs
½ cup Water
1 pinch Salt
2 ounces Potato flour
2 teaspoons Vegetable oil

Beat together eggs, water, salt, potato flour and oil until smooth; let stand 5 min.

Heat a 7" frying pan and oil very lightly. Pour in just enough batter to coat bottom thinly, tilting pan quickly to form crepes. Fry over heat until edges begin to curl and the underside is golden. T urn and cook until golden. Turn onto clean cloth. Keep warm.

NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd, London: 1986

Recipe by: Ann Kaye and Hetty Rance Posted to MC-Recipe Digest V1 #535 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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