Pro Tips for Perfect Crepes Every Time
Okay, are we ready to tackle this one? Crepes for Pesach, also known as “Pesach lokshen” or “bletlach,” are an annual favorite in my home. Aside from the traditional accompaniment to chicken soup, there are many more places to make use of this versatile wrap during Yom Tov. Using them in blintzes and desserts are the more common ones, however crepes can also be baked, crisped to serve as cups filled with hot or cold appetizers, used in place of wraps, or even made into layered cheesecakes… when you get creative with this versatile food, the sky’s the limit!
Here, I offer some techniques for creating the perfect crepe followed by a recipe which makes enough noodles for about 10 to 12 bowls of soup. If you omit the salt, you can use these crepes for any type of recipe, including sweet ones, but if you know you are going to use it for lokshen or for savory blintzes, don’t leave the salt out as it adds a lot to the flavor.
- An electric mixer is best for whipping the batter. Aside from developing an airier batter that will produce fluffy crepes, you can easily remix the batter as it sits while you are frying.
- Heat a non-stick frying pan with a bit of oil smeared over the surface. Test for readiness with a drop of batter - it should cook up immediately without burning.
- Using a small ladle or a plastic cup, pour enough batter into the pan to thinly coat surface. Tilt pan to allow batter to spread evenly. Let heat for a minute, until edges look set and are beginning to curl away from the edges of the pan.
- Gently use your fingers or a fork to lift crepe away from the pan and flip over to cook an additional few seconds. Flip over onto clean plate or serving dish.
- Repeat with remaining batter, replenishing oil between every second crepe. If you want to form crepes for blintzes, add a bit more batter to produce a slightly thicker crepe.
- Let crepes cool, stack a few together and roll up jelly-roll style, then cut into thin slices. Try to form as thin slices as possible to achieve “Pesach lokshen.”
- If I don’t have enough time, I sometimes prepare the rolls, about three to four bletlach per roll, and freeze them in aluminum foil before I slice them. This way, I pull out as many rolls as I need prior to the seudah and slice before serving.
The following are other ways to put your crepes to work. If you are preparing them with pre-frozen crepes, defrost them before making the dish – and make sure they are dry. (You can use paper towels to wipe off any excess moisture.)
- Make a blintz pie with jam, ground nuts and cinnamon (and thinly sliced apples, if desired). Serve warm as a dessert or apple kugel.
- Stuff crepes with any of these fillings as blintzes: cheese, meat, potato, liver, shredded chicken or meat, vegetable filling, warm baked fruit, chocolate and cream, and flaked, grilled salmon.
- Drape crepes over muffin tins and bake until they harden; use as cups for above fillings or salads as appetizers.
- Saute onions and cabbage and mix with lokshen for a “cabbage and noodles” side dish or with any sautéed veggies for an interesting and tasty side. Be sure to season to taste!
All-purpose Pesach Crepes
- 12 eggs
- 6 T. potato starch
- 1 T. salt
- 1 C. water
- Oil, for frying
Place all ingredients in a mixer or food processor and mix well. Heat a small amount of oil in bottom of a frying pan. When oil is very hot, pour in one ladleful of batter. Tilt pan to cover the bottom. Return any extra batter to mixture. As soon as batter bubbles, flip carefully and cook for another few seconds. Repeat until you have used all of the batter, adding a very small amount of oil when necessary to keep the crepes from sticking to the pan. Stack crepes evenly, then roll up as many as you can and slice into narrow strips. Store in refrigerator in an airtight container or zippered plastic bag until ready to use.
Enjoy your crepes – a traditional Pesach staple that never goes out of style!!
Chag Kasher V’Sameach!