KosherEye
<<< o >>> Rosh Hashana Star 2014-Ronnie Fein <<< o >>> Applesauce Cake <<< o >>> Chickpea Fritters <<< o >>> Pumpkin Honey Loaf <<< o >>> Pomegranate Glazed Rack of Lamb <<< o >>> Rosh Hashana Star 2014 Introduction <<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>> Crustless Pumpkin Custard with Date-Honey <<< o >>>

Passover



Bookmark and Share
Perfect Pesach Lukshen PDF Print E-mail

KosherEye.com

lukshen
Recipes from A Taste of Pesach Reprinted with
permission from the copyright holders: ArtScroll/Mesorah Publications

As a new kallah I went to my mother-in-law for Pesach. Upon arriving on Erev Pesach, I went into the kitchen to ask what I could help with. She set me up to make lukshen. After two crepes she looked at my thick, omelet-like crepes and sent me to take a shower!
Use these as Pesach noodles or crepes for Pulled Brisket.

Ingredients

8 eggs
1 cup potato starch
1 cup water
½ teaspoon salt
oil, for frying

Directions

Beat eggs lightly; add remaining ingredients.
Don't overbeat.
Heat 1 tablespoon oil in a 10" nonstick frying pan. Pour a scant ¾ cup batter into hot pan and swirl to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over for 15 seconds. Remove from pan and continue until all batter is finished. You may need to regrease pan between crepes.
Roll a few crepes up at a time and slice thinly to make "lukshen."

12-16 Crepes

Notes

Recipe: Kosher, parve, passover, pesach

Add a comment
 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 7 of 161
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3