LeahS [Admin]12/13/10

When we have a favorite recipe all year long, we can’t help but “passoverize” it…and it's possible yes, even noodle kugel.

    1 bundt pan or 2 nine inch pans







  • dan


  • - CREPES:

  • 9 eggs

  • 9 Tbsp potato starch

  • ¾ cup water

  • 1 pinch salt

  • - KUGEL:

  • 18-20 crepe leaves

  • ¾ cup oil

  • 1½ cup sugar, divided

  • 5 cup warm water

  • 2 tsp salt

  • ½ tsp black pepper

  • 4 large eggs, beaten

  1. Preheat oven to 350°F. Thoroughly grease a medium-sized bundt pan with oil or nonstick cooking spray.

  2. To prepare crepe leaves, combine eggs, potato starch, water, and salt using a blender or immersion blender. Grease a 10-inch skillet. Heat skillet over high heat. Pour crepe batter into pan, turning pan to coat bottom. Cook for 1 minute or until bottom sets. Flip and cook an additional 30 seconds.

  3. Repeat with remaining batter.
    Cut crepe leaves into medium thin strips (roll 8 leaves together as a jelly roll and slice). Lay them out on a baking sheet and let dry 6 hours or overnight.

  4. In a large pot, heat the oil with ½ cup sugar. Heat until sugar turns golden brown. Remove from heat.

  5. Add 5 cups warm water. Return to heat and raise to high, bringing liquid to a boil. Add the sliced crepes (the noodles). Add remaining 1 cup of sugar, salt and pepper. Cook for 5-10 minutes. Let cool. Add the beaten eggs, incorporating very quickly into the noodles.

  6. Fill bundt pan ¾ of the way full. Or place in 2 nine inch pans. Bake for 1 hour and 15 minutes.




Please register or login to review.
There are no user reviews for this listing.

Web Development Developed by Joomi
RADesign Designed by RADesign
zest CookKosher is a Zest Group project