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For those who don’t use cabbage on Pesach, this a perfect side dish. Even better, it freezes beautifully! Yields: 1 full 9×13-inch pan
6 tablespoons Gefen Potato Starch
1/2 cup water
6 eggs
pinch of salt
crepes
2 large onions
4 kohlrabis, peeled and coarsely shredded
oil, for sautéing
salt
Place all ingredients in a bowl and mix with a fork, whisk, or hand blender until smooth.
Heat a 10-inch nonstick frying pan with one tablespoon oil over medium heat. Smear oil around with a paper towel. When hot, pour about 1/3 cup crepe batter into pan. Maneuver the pan so mixture fully coats the bottom. When crepe is golden, carefully flip over. Wait a few seconds and remove from pan. Continue with remaining batter. Cover crepes with paper towel until ready to use so they don’t dry out.
Sauté onions and kohlrabi in oil over medium-low heat until very soft, around 15 minutes. Cut crepes into one-inch squares and add to onion mixture. Add salt and pepper to taste and cook another two minutes until combined.
Cool completely and freeze. When ready to serve, defrost and reheat covered until heated through.
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