Yerushalmi Noodle Kugel
Author: 
 
When we have a favorite recipe all year long we can’t help but “passoverize” it… and it's possible. Yes, even noodle kugel.
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
Instructions
To prepare the crepe leaves:
  1. Combine eggs, potato starch, water and salt using an immersion blender. Grease a 10-inch skillet. Heat skillet over high heat. Pour some 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.
  2. Cut crepe leaves into medium thin strips (roll 8 leaves together jelly roll style and slice). Lay them out on a baking sheet and let dry 6 hours or overnight.
To prepare the kugel:
  1. Preheat oven to 350°F. Thoroughly grease a medium sized bundt pan with oil or nonstick cooking spray.
  2. In a large pot, heat the oil with ½ cup sugar. Heat until sugar turns golden brown. Remove from heat.
  3. Add 5 cups warm water. Return to heat and raise to high, bringing liquid to a boil.
  4. Add the sliced crepes and remaining 1 cup of sugar + salt and pepper. Cook for 5-10 minutes and let cool. Add the beaten eggs, incorporating very quickly into the noodles.
  5. Fill bundt pan ¾ of the way full or place in 2 nine" round pans. Bake for 1 hour and 15 minutes.
Recipe by Between Carpools at https://betweencarpools.com/non-processed-foods/