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
9 Tbsp potato starch
¾ cup water
1 pinch salt
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
Preheat oven to 350°F. Thoroughly grease a medium-sized bundt pan with oil or nonstick cooking spray.
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.
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.
In a large pot, heat the oil with ½ cup sugar. Heat until sugar turns golden brown. Remove from heat.
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.
Fill bundt pan ¾ of the way full. Or place in 2 nine inch pans. Bake for 1 hour and 15 minutes.