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For as long as I can remember, my family has always had crepes filled with mashed potatoes and roasted vegetables as a first course at one of the Pesach meals. Why not take those delicious crepes and give them more elegance? Hence, the purse. Add my mother’s famous onion sauce and you have one big winner!
4 large yellow potatoes, peeled and cubed
1 tablespoon Bartenura Olive Oil
1 medium onion, diced
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
1 teaspoon salt
dash of black pepper
1 tablespoon oil
1 medium onion, diced
2 medium zucchini, peeled and diced
1 small red bell pepper, diced (see note)
1 small yellow pepper, diced (see note)
1 cup sliced mushrooms
2 tablespoons Baron Herzog Chenin Blanc, or other white wine
1 tablespoon potato starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic
8 eggs
1/3 cup potato starch
1 cup water
1/2 teaspoon salt
2 medium yellow onions, diced
1 tablespoon Bartenura Olive Oil
1/4 cup water
1 heaping tablespoon potato starch
3/4 teaspoon paprika
1/2 teaspoon salt
scallions, cut in long thin strips
Fill a medium pot with water. Add potatoes and bring to a boil. Cook until potatoes are soft. Drain most of the water and mash thoroughly.
Heat olive oil in a skillet over medium heat. Add onion and saute until translucent. Add garlic and saute an additional one to two minutes. Add onion mixture to mashed potatoes. Season with salt and pepper and mix well.
In the same skillet, heat olive oil. Add onion and saute until translucent, five minutes. Add zucchini, peppers, and mushrooms. Cook until soft, about eight to ten minutes.
Add wine, potato starch, salt, pepper, and garlic. Let simmer five additional minutes. Let cool.
Heat olive oil in a saute pan over medium head. Add onions and saute until translucent.
Add water, potato starch, paprika, and salt. Let simmer over low heat until sauce thickens a bit, approximately five minutes.
In a blender or a food processor fitted with the S blade, blend eggs until smooth. Add potato starch, water, and salt. Blend a bit more until very smooth.
Heat a seven-inch or eight-inch skillet. Spray the pan with non-stick cooking spray (or a bit of oil). Spoon three tablespoons of batter into the pan and move the batter around quickly to cover the whole pan. Cook three minutes until edges are a bit crisp. With a spatula, flip over and cook on the other side for 15 seconds. Transfer to a plate. Repeat the process until all of the batter is finished.
Put one heaping tablespoon of mashed potato in the center of a crepe. Then spoon a heaping tablespoon of the sauteed vegetable mixture over the mashed potato.
Lift the sides of the crepe and gather to the center. Tie with a long thin scallion strip.
Serve with hot onion paprika sauce over (or under, as seen in photo) the crepe.
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Garlicky Potato and Roasted Vegetable Purses with Onion Paprika Sauce Can these crepes be made in advance and frozen – Also if I want to make them in a purse do I have to fill them immediately or can it be done later?
Crepes freeze beautifully and if fully defrosted you can fill them no problem. I never personally filled them as purses, but blintzes that are filled freeze nicely too, so I don’t see why not. Not sure if the scallion tie with get wilted if you freeze it.
Delicious Made this for a Sheva Brochos entree and it was a hit! Delicious!!
Great idea and pretty I made those bundles for peasach it looked very elegant and tasted great just make sure your the crepes are thin so the bundles can hold
Thanks! They are so cute in the pix.