Notes:

If you use kosher l’Pesach noodles, prepare according to package directions and measure approximately five cups of noodles. If you’re using blintz crepes, use your favorite crepe recipe or use the following: six eggs, one cup water (up to one to one and a half cups if necessary), full half cup potato starch, scant half tsp salt, and third cup oil. Mix altogether in food processor. Fry blintz leaves in a nonstick frying pan. Try to make them as thin as possible. Then roll two—three crepes together and slice into thin strips. Again, you should have about five cups. Proceed as above. (Blintz leaves and strips freeze well.)

Description:

Yields two nine-inch (20 cm) round kugels, 8—10 servings each