Ingredients

12 eggs

6 Tablespoons potato starch

1 teaspoon salt

1 cup water

1. Combine all ingredients in a medium bowl. Beat well (preferably using a hand mixer).
2. Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray.
3. Pour enough batter into the pan to just cover it, about one-third cup. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.
4. Repeat with remaining batter.

Prepare Ahead: This recipe can easily be doubled. Store crepes in the freezer between layers of parchment paper.

Cook’s Note: It’s very important to use a 9-inch crepe pan for this recipe, and to treat well. Use it for nothing besides crepes, and wash it with warm water and soap , using your fingers. Don’t use a harsh brush that can ruin the surface.

Copyright Naomi Nachman