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Jewish Recipes --> Recipes --> Passover Recipes --> Specialties

Basic Passover Crepe Batter
Yield: 1 Batch
Recipe Ingredients:

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.


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.

Cake Meal


Breakfast -- Passover Recipes --> Specialties

Cooking Tips:   A crêpe (also spelt crepe) is a thin pancake, a meal made of wheat popular throughout Europe and elsewhere. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types: sweet crêpes made with wheat flour, and savoury galettes made with buckwheat flour.

Crêpe originates from Brittany, a region in the west of France, where they are called krampouezh; their consumption is nowadays widespread in France. Buckwheat came to Europe from China and also spread to Eastern Europe, where a similar meal called blintz also developed. In Brittany, crêpes are traditionally served with apple cider. In areas of Central Europe, the meal is called palačinka (Czech, Slovak, Croatian and Slovenian), Palatschinken (Austrian), palacsinta (Hungarian), all these terms being derived from Romanian plăcintă (Latin placenta meaning "cake"). In most German regions it's Pfannkuchen, in Dutch pannenkoeken, derived from the words "pan" and "cake".

The liquid mash is poured onto a hot frying pan, often with a trace of oil spread out evenly across the pan's surface. The thin layer then thickens and needs to be flipped at least once per piece so that it is fried evenly on each side.


Crêpes may be rolled or folded, and filled with different ingredients. Crêpes can be eaten at any meal if they are salted, and filled with cheese, asparagus, eggs, ratatouille, mushrooms, or various meat products.

When they are sweet, they can be a dessert. They can be filled with various other sweet items: jams, melted chocolate, dairy, ice cream, berries, nuts, poppy seeds, cinnamon etc. Popular sweet toppings include sugar (granulated or powdered), lemon juice, whipped cream, fruit spreads, sliced soft fruits, etc.

A typical French and Belgian crêpe is the Crêpe Suzette, a crêpe with lightly grated orange peel and liqueur (usually Grand Marnier) which is subsequently lit.

It is also a fairly common practice to roll or envelope them and then lightly fry, bake or sautée them, not unlike blintz, whose preparation is otherwise similar.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods