Passover Crêpes

Prep time:
Cook time:
Total time:
Serves: makes six
In the past vanilla extract has been a controversial ingredient to use during Passover. Truthfully, I'm still not 100% sure from my research, even though there are now some kosher for Passover options on the market. If you prefer to use vanilla bean which as far as I know is not kitniyot, scrape the seeds from ¼ of a bean, and add them to the batter instead of the extract.


  • 1 egg
  • ¾ cup + 2 tablespoons milk
  • 4 tablespoons matzo cake meal (not matzo meal)
  • 2 tablespoons potato starch
  • Fine sea salt, to taste
  • ½ teaspoon vanilla extract
  • 1 teaspoon butter, melted
  • Fresh lemon wedges, sugar, jam, or chocolate hazelnut spread, to serve


  1. Add the egg to a deep bowl, and beat lightly. Add the milk, cake meal, potato starch, salt, and vanilla. Whisk until smooth and well mixed. Stir in the butter.
  2. Heat an 8-inch non-stick skillet over medium-high flame. Add a ladle or two of batter, swirl the pan to coat it completely, adding more batter if needed to cover up any air bubbles. Cook until edges are golden and dry, 1 to 2 minutes. Use an offset or rubber spatula to loosen the crepe from the pan, flip, and cook on the remaining side until cooked through, and lightly golden dots appear, 1 to 2 minutes more.
  3. Transfer crepe to a wire rack, cover with a clean kitchen towel, and continue making crepes with the remaining batter. Serve with a squeeze of lemon juice & sugar, jam, or chocolate