Cooking during Passover is a challenge. Cooking during Passover while avoiding all eggs is a significant challenge. Since most forms of leavening are off-limits, Passover baking relies heavily on eggs and more eggs to create some “lift” in baked goods. I’ve taken two approaches to try and make egg-free Passover goodies: start with an egg-free recipe and do Passover substitutions for the flour, or start with a Passover recipe and do substitutions for the eggs (and dairy).
Round One – I started with a vegan crepe recipe and applied Passover substitutions for the flour. Result – yummy, a bit sweet, but also somewhat too “crunchy”, I think from the use of potato starch. Time to go do some more tinkering.
1/2 cup rice milk (NOTE: we do Sephardic rules for Passover, if you follow Ashkenazic rules for Passover, substitute with water!)
1/2 cup water
1/4 cup melted margarine
1 tablespoon turbinado (“raw”) sugar
2 tablespoons maple syrup
1/4 cup matzah cake meal
3/4 cup potato starch
1/4 teaspoon salt
Oil for cooking
1) Mix together rice milk, water, melted margarine, sugar, and maple syrup.
2) In another bowl, mix together the matzah cake meal, potato starch, and salt.
3) Mix wet ingredients into dry.
4) Cover and refrigerate the batter for 2 hours.
5) Lightly grease a non-stick pan or griddle with some oil.
6) Pour 1 tablespoon batter into the pan. Cook until golden brown, flip, and cook on the other side.