As you can tell I am a little obsessed with your website ( making comments on the recipes and all ) but the truth is… it is gorgeous and I cant wait to try delicious recipes for this Pesach!!

Since I am getting so much from your site  I am sharing the recipe with you!

I just made these crepes 2 hours ago and they came out delicious!!

I am making them for the holiday lunch with a savory filling ( ricotta, parsley, mushrooms and parmesan cheese with tomato sauce and heavy cream sauce ). But the choices are endless. Any dairy filling would do ( or vegetables ) but you can also try a sweet version with nutella, chocolate paste, jam and sugar, almond butter and bananas…. anyway… Great recipe I did this batch ( 24 crepes approx. ) and I am considering doing more since I can freeze them and defrost a day in advance for a yummy breakfast.

• 5 cups of milk
• 2 2/3 cups matzo meal
• 8 eggs
• 1/2 cup oil ( and more for making the crepes )
• 1 teaspoon salt

1. Blend all the ingredients and let the batter rest for 30 minutes
2. Make the crepes in the skillet VERY THIN ( I used 3/4 of a soup ladder ) like you normally do…. make sure it is not to thick.
3. Make sure to brush oil in between crepes
4. Brush a good non-stick skillet with oil in between.
   I used silicone brushes.
   Plus 2 spatulas to flip the crepes.