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.






  • SERVING/YIELD
    1 bundt pan or 2 nine inch pans


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #1918















  • dan











INGREDIENTS













  • - 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.















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