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Pesach "noodles"
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ra_mom




 
 
    
 

Post Thu, Apr 10 2014, 6:34 pm
Mevater wrote:
Im looking at the two highly recommended recipes for blintz-leaves/noodles above and see quite a difference in the ingredient quantities.

Recipe 1:

4 eggs
1/2 cup potato starch
1/2 cup water
pinch of salt

Recipe 2:

3 Eggs
1/3 cup Potato Starch
1 cup Water
Salt & Pepper

Recipe 2 has close to double the water, for less eggs and potato starch. Whats the difference in the resulting texture? Anyone has any ideas?
TIA
Mine are thicker. Not everybody likes that I find. But we love them extra tasty.
Other recipes are thinner.
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Applekugel




 
 
    
 

Post Thu, Apr 10 2014, 6:45 pm
Small tip. I put my mixture into a squirt bottle and squeeze into fhe pans. I have three crepe frying pans going at once! Gets done really fast! I also use these crepes for potato blintzes. For first timers, the first crepe always comes out messy!
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Applekugel




 
 
    
 

Post Thu, Apr 10 2014, 6:47 pm
All this talk is making me hungry for those yummy lukshins!! I had one bag leftover months after pesach last year, my kids were so excited to eat them!!!
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Pineapple




 
 
    
 

Post Thu, Apr 10 2014, 6:50 pm
Applekugel wrote:
Small tip. I put my mixture into a squirt bottle and squeeze into fhe pans. I have three crepe frying pans going at once! Gets done really fast! I also use these crepes for potato blintzes. For first timers, the first crepe always comes out messy!


Love this idea!
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mummiedearest




 
 
    
 

Post Thu, Apr 10 2014, 6:53 pm
I make them without any starch. they come out yummy anyway. and I use a crepe maker. I'm terrible at making crepes in frying pans.
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Mevater




 
 
    
 

Post Mon, Apr 18 2016, 8:28 am
Do you fry them on both sides, or some do and some dont?

TIA
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glamourmom




 
 
    
 

Post Mon, Apr 18 2016, 8:30 am
in case you're looking for yet another recipe:

mix 1/2 cup water with 1/2 cup potato starch in a bowl. add some salt. then add 6 eggs. beat it.

fry on both sides in crepe pan. roll and cut. freeze in containers for each meal.

and yes, the first one is usually messy and a good one to taste to make sure it has enough salt.
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cnc




 
 
    
 

Post Mon, Apr 18 2016, 9:03 am
I only fry on one side, and I grease the pan just once before I begin...
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Mevater




 
 
    
 

Post Mon, Apr 18 2016, 9:30 am
For anyone who might want to know, 12 eggs yielded 22 crepes.

I just combined 2 recipes:

12 eggs
1 1/2 c potato starch
1 3/4 c water (I saw one recipe that called for 1 1/2 c water and one recipe that called for 2 c water, so I did 1 3/4)
pinch of salt
oil

Technique seems to be the same w all recipes, I combined water and starch and then added eggs.

Above yielded 22 crepes.
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sky




 
 
    
 

Post Mon, Apr 18 2016, 10:39 am
How do you use a crepe maker? I have one and have never figured out how to use it.
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artsy




 
 
    
 

Post Wed, May 24 2017, 4:31 am
ramom
you don't mix the eggs at all with a fork ?
The only mixing is done of the whole eggs once they are in the container by shaking ?
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artsy




 
 
    
 

Post Wed, May 24 2017, 4:34 am
also what size frying pan is ideal for making crepes?
(I am assuming non stick is what people use?)
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ra_mom




 
 
    
 

Post Wed, May 24 2017, 7:59 am
purplepink wrote:
ramom
you don't mix the eggs at all with a fork ?
The only mixing is done of the whole eggs once they are in the container by shaking ?

I just mix in the container but if you see it's not scambled well use a fork as well. (My mom uses a special shaker that really scrambles the eggs as you shake.)
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tweek




 
 
    
 

Post Fri, Mar 23 2018, 1:33 pm
sky wrote:
How do you use a crepe maker? I have one and have never figured out how to use it.


Doing some research about this. Was going to buy one because I think my kids would enjoy helping with this. Two people told me that it doesn't work because the mixture slides back into the batter when you dip the crepe maker in and all you are left with is mush.

Has anyone had a different experience?
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cbg




 
 
    
 

Post Fri, Mar 23 2018, 4:00 pm
I've used these crepes to make Pesach lasagna.
Also smear tomato sauce and melt cheese on top, pizza.
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