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Recipes from Tania's Table

 

 

 

 

 

 

   Passover Noodles

You could also leave the crepes whole and use them as blintzes.

4 extra-large eggs, slightly beaten
½ cup water
4 tablespoons potato starch
½ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh dill
Vegetable oil for cooking

Whisk together all the ingredients until well blended, about 1 minute.
Heat an 8-inch crepe pan over medium-high heat, and add 1 teaspoon oil. Pour 2 to 3 tablespoons of batter into the hot pan, tilting the pan to a form a thin, even layer.

Cook the crepe for about 1 minute, flip it with a spatula, and cook for about 30 seconds more. Transfer it to a plate, and cook the rest of the batter, stacking the finished crepes.

When cool, wrap and refrigerate the crepes. Before serving, let them come to room temperature and slice into thin strips. Makes about 10 crepes.
Source: Tania Sigal.

Per crepe: 43 calories, 3 grams protein, 3 grams carbohydrate, 2 grams fat, 44 percent calories as fat, 0.1 grams fiber, 85 milligrams cholesterol, 132 milligrams sodium.




    
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Tania's Table will cater to your requirements with a range of foods from modern Latin, Mediterranean and Caribbean cuisines.
Our aim is to provide quality home-cooked food and excellent service both at our restaurant and at our catered events.

We will be honored to create a special menu to suit your special occasion. We cater family and private functions,
corporate events, conferences, weddings, birthdays, christenings and all kinds of special occasions
Please contact us for more.

 

TANIA'S TABLE
305.932.9425
(F) 305.932.4449
18685 W. Dixie Highway.
North Miami Beach,
FL 33180

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