A crepe recipe for the Passover / Pesach festival - like most other crepe recipes - can be heavy on the fat. However, the following crepe recipe keeps the fat down by using low-fat milk. The following recipe for crepes is also adapted for the Passover / Pesach festival by substituting matzo cake meal for flour.

Passover Crêpes Recipe

1 3/4 cups low-fat milk
3 extra-large eggs
Dash salt
1 1/2 cups matzo cake meal
3 tablespoons melted butter or margarine

Instructions for the Passover CrÍpes recipe:

  1. Blend milk, eggs and salt in blender container until well mixed.
  2. Stir matzo cake meal into blender container, then buzz until smooth.
  3. Measure 2 tablespoons melted butter; add to blender container.
  4. Buzz to mix.
  5. Set aside for about 30 minutes.
  6. Buzz again.
  7. Heat one or two 7- or 8-inch (17.78-centimeter or 20.32-centimeter) nonstick skillets over medium heat.
  8. Dip paper towel in remaining melted butter and rub skillet(s).
  9. Pour enough batter into skillet to coat evenly, when skillet is rotated.
  10. Cook over medium heat until crêpe begins to dry at edge and forms bubbles in the middle, about 45 seconds.
  11. Loosen edges with thin-blade spatula, lift carefully and turn.
  12. Cook 20-30 seconds on second side, then slide onto plate.
  13. Repeat, greasing skillet each time, until all batter is used.
  14. Use immediately, or stack crêpes, cover and refrigerate.

Makes 8 - 10 8-inch (or 20.32-centimeter) crêpes.

Note: Most people don't go through this particular recipe process without breaking a crêpe or two, so count on breaking one or two crêpes while you are mastering the process.

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