Passover Crepes With Mushroom Sauce (pareve)

Recipe submitted by Rachel Goldberg.


    • 5 eggs
    • 1/2 cup of potato starch
    • pinch of salt
    • 3 tablespoons of water

Mix all ingredients. Heat a small circular skillet with a bit of oil. Pour in some of the batter. Pick up the pan and rotate it, so the crepe leaf is thin. Once it has cooked through (about 40 seconds to 1 min) pick up the pan and bang the leaf out on to a clean dish towel. Repeat until all batter is used up.

Filling: Boil 4 potatoes, mash with fried onions and salt. Fill leaves with potato mixture, fry.

Mushroom Sauce:

    • 2 onions
    • 2 cups of diced mushrooms
    • 2 heaping tablespoons of potato starch
    • 1 teaspoon of sugar
    • 1 cup water
    • 1/4 cup of dry white wine
    • salt and pepper to taste


Saute 2 onions, add 2 cups of diced mushrooms. Add salt and pepper to taste + 1 teaspoon of sugar. Slowly stir in 3/4 cup of water + 1/4 cup of dry white wine. Add 2 Tablespoons of potato starch mixed with 1/4 cup of cold water. Stir constantly until mixture thickens (about 2 minutes). Pour over crepes and serve immediately. Garnish with fresh parsley, if desired.