Recipe Ingredients:

• 8 Eggs
• 1/4 c Potato starch
• 2 tb Cake meal
• 1 c Water
• ds Salt

Beat all ingredients together. In hot, greased skillet, fry a small amount of batter, just enough to barely cover bottom of pan. When edges begin to brown, carefully turn crepes over; cook 30 seconds, turn out onto a dish towel with browned surface up.

Variations:

Pesach Blintz -- Fill crepes with cheese filling or sprinkle with sugar, jam and ground nuts. Roll up and tuck in ends. Fry in hot oil until golden on both sides.

Pesach Apple Dessert-- Place a crepe leaf in bottom of greased, round pan. Sprinkle crepe leaf with sugar and ground nuts. Add thinly-sliced apples. Cover with another crepe leaf. Repeat filling and crepe leaves until there are 8 layers, ending with a crepe on top. Bake at 350f degrees for 1 hour. Serve hot or cold.

Pesach Noodles-- roll a few crepes together to form a tight 'jelly roll'. With a sharp knife cut roll into thin strips. Separate to dry a little. Serve in hot soup.