Easily made at home, these pretty noodles will upgrade a clear chicken soup and also make a nice side dish for meat or fish.
Ingredients (serves 6-8)
4 eggs
4 tablespoons cold water
2 tablespoons thin matzo meal
Salt and freshly ground black pepper
3 heaping spoons chives, thinly chopped
Oil for frying
Whisk all ingredients, except the oil, until smooth.
Heat a nonstick crêpe pan and brush it with a little oil.
Ladle 2-3 spoonfuls of batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess to the bowl.
Return the pan to the heat and cook for 1 minute, or until the top appears almost dry. Turn over and cook the other side lightly. Transfer to a plate. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with oil as necessary. Roll each crêpe in a tight roll and slice thinly. Refrigerate until ready to serve.
To serve Add to boiling chicken soup before serving or toss in a skillet with some olive oil until hot and crispy.
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