Egg Noodles

  • 6 eggs
  • 6 tablespoons potato starch
  • 6 tablespoons water
  • Salt & pepper to taste

In a large measuring jug combine all the ingredients, mixing very well.

Over a high heat, place a non-stick crepe pan. (If this is a new pan, you may need to oil it slightly to get started.) Pour about a third of a cup of the batter into the pan, swirling around until you have a thin, even pancake. If you have too much batter, pour off the excess back into the measuring jar.

Cook until set on one side, about 30 seconds. Flip over and cook for a second or two, before removing to a plate and setting aside. Repeat with remaining batter, piling pancakes one on top of the other, until all the batter has been used.

Just before serving, roll up 3 or 4 pancakes together at a time into a tight roll and slice, about half a centimetre wide, and serve with soup.