Passover Pancakes

Ingredients : 2 cups potato starch 1 teaspoon kosher salt or sugar 4 large eggs, lightly beaten 1/2 cup olive oil, divided or shortening Directions: 1. In a large bowl, whisk together the potato starch with the salt or sugar. Beat in the eggs. Slowly add 2 cups of water in a steady stream, stirring continuously until you have a thin batter. Chill in the refrigerator for 15 minutes. 2. To make crepes: Place paper towels on a work surface. 3. Heat 1 teaspoon of oil or shortening in a small skillet over medium heat. Don’t use too much oil, just enough to make sure the bottom is covered. 4. Ladle some of the batter into the center of the pan and, by tilting the pan, bring the batter to the sides. 5. As soon as the bottom is cooked, about 45 seconds, transfer the pancake to the paper towels by sliding it off with a spatula. You can separate the crepes with waxed paper, otherwise they may stick together.

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