Pesach Lukshen (aka Egg Noodles)
Ingredients
- 4 eggs
- 1 cup seltzer
- ½ cup potato starch
- 1 tbsp oil
- 1 1/4 tsp salt
Instructions
- Place all the ingredients into a mixing bowl. No particular order.
- Using an immersion blender, blend all the ingredients until nice and smooth.
- Heat a large frying pan or crepe skillet with about a tablespoon of oil.
- Spoon about ¼ cup of batter into the pan.
- Swirl the pan, aiming to get the batter to cover the entire surface of the pan.
- Once the crepe sets (this will happen quickly, after about a minute or less), flip it over with the help of a spatula. Cook the other side for another half a minute or so. You don’t want the crepes to be too done (read crispy). They still need to be soft enough to roll.
- Once done, place the crepe on a plate. When the next one is done, place it directly on top of the previous one. Continue frying crepes, like this, one by one.
- Once the crepes are done, divide them into manageable stacks (about 15 crepes or so). Roll them tightly into a log.
- Cover the log with silver foil. At this point I recommend freezing the crepes. Usually one log will be the perfect amount for my family, per meal. But, do what works for you. I like to pop a log out of the freezer before each meal.
- Using a sharp knife, slice the logs into rounds, to your desired thickness (every family has its preferences!) Slicing the lukshen while the log is semi frozen is actually even easier. I like to place the lukshen in a dish once they’re cut and let them warm up a bit before serving. You can warm them up either by pouring some soup over them or by heating them in the oven for a few minutes.
Notes
- When preparing crepes for a sweet blintz (such as cheese blintzes) use the same recipe and simply add about 2 tbsp of sugar to the batter.
- Potato starch tends to sink through to the bottom, so every 15 minutes or so, while I’m busy frying the crepes, I like to re-blend the ingredients once again.
