Test for readiness with a drop of batter – it should cook up immediately without burning. Heat a non-stick frying pan with a bit of oil smeared over the surface.Aside from developing an airier batter that will produce fluffy crepes, you can easily remix the batter as it sits while you are frying. An electric mixer is best for whipping the batter.If you omit the salt, you can use these crepes for any type of recipe, including sweet ones, but if you know you are going to use it for lokshen or for savory blintzes, don’t leave the salt out as it adds a lot to the flavor. Here, I offer some techniques for creating the perfect crepe followed by a recipe which makes enough noodles for about 10 to 12 bowls of soup. Using them in blintzes and desserts are the more common ones, however crepes can also be baked, crisped to serve as cups filled with hot or cold appetizers, used in place of wraps, or even made into layered cheesecakes… when you get creative with this versatile food, the sky’s the limit! Aside from the traditional accompaniment to chicken soup, there are many more places to make use of this versatile wrap during Yom Tov. Okay, are we ready to tackle this one? Crepes for Pesach, also known as “Pesach lokshen” or “bletlach,” are an annual favorite in my home.
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