Jewish Noodles are traditionally served in soups for Passover.4 eggs
4 tablespoons water
½ teaspoon salt
1 tablespoon matzo meal
1 oz. margarine
In a medium-sized mixing bowl, beat the eggs, water and salt together with a fork until they are well blended. Stir in the matzo meal.
In a medium-sized frying-pan, melt the margarine over moderate heat. When the foam subsides, pour ABOUT 2 tablespoon-fuls of the batter into the pan.
Tip and rotate the pan so that the batter covers the whole pan. Cook for 1 to 2 minutes, or until the crepe is lightly browned. Turn it out of the pan on to a warmed plate. Keep the crepe warm while you cook the remaining crepes in the same way.
Roll up each crepe and, with a sharp knife, cut it into thin strips.