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Forum
-> Yom Tov / Holidays
-> Pesach
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amother
OP
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 Sun, May 10 2020, 4:37 pm
I'm stuck with a large amount of potatoe starch and planning on making pesach soup noodles out of them, you know when you fry them like blinzes and cut them into noodles.
My questions: Do they freeze well? Or do I have to make them fresh every week (they are intended for Lel Shabbes chicken soup)
I have never made them before.
TIA
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amother
Black
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Sun, May 10 2020, 4:39 pm
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My mother rolls up a pile of crepes and freezes like that.
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tigerwife
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Sun, May 10 2020, 4:40 pm
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Made them on Pesach and they froze well.
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amother
Denim
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Sun, May 10 2020, 4:44 pm
Freeze beautifully
I put them into freeezer ziploc bags as much needed for each meal
You can also do a chicken, beef, or vegetable lo me in with them
Or fill with anything as a blintz
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Iymnok
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Sun, May 10 2020, 5:14 pm
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To use as soup noodles, they freeze beautifully. To use as crepes, like blintzes or egg rolls, fill immediately then freeze.
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FranticFrummie
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Sun, May 10 2020, 7:43 pm
| Iymnok wrote: | | To use as soup noodles, they freeze beautifully. To use as crepes, like blintzes or egg rolls, fill immediately then freeze. |
THIS. They are also great in lasagna, if you are trying to cut out starchy pasta. It's really good layered with eggplant, zucchini, mushrooms, onions, tomato sauce, and lots of cheese. You can make a bunch of lasagnas at once, and then freeze them in tin pans. The reheat easily and taste absolutely fresh.
BTW, DD still talks about your mom's Pesach noodles and chicken soup. 
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