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Ingredients
8 eggs
1 cup potato starch
1 cup water
½ teaspoon salt
oil, for frying
Directions
Beat eggs lightly; add remaining ingredients.
Don't overbeat.
Heat 1 tablespoon oil in a 10" nonstick frying pan. Pour a scant ¾ cup batter into hot pan and swirl to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan and continue until all batter is finished. You may need to regrease pan between crepes.
Roll a few crepes up at a time and slice thinly to make "lukshen."
12-16 Crepes
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