Yerushalmi Noodle Kugel
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
- 1 ½ cups sugar, divided
- 5 cups warm water
- 2 tsp salt
- ½ tsp black pepper
- 4 large eggs, beaten
Instructions
To prepare the crepe leaves:
- 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.
- 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:
- Preheat oven to 350°F. Thoroughly grease a medium sized bundt pan with oil or nonstick cooking spray.
- 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 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.
- Fill bundt pan ¾ of the way full or place in 2 nine" round pans. Bake for 1 hour and 15 minutes.
