When my friend first suggested these, I was thrilled to try something that didn’t have that typical potato starch taste that Pesach cakes often have. They are simply scrumptious! You will have a hard time believing these are Pesachdig. The stylist heimishly cut himself a nice portion and polished it off 1-2-3. Perfect with a cup of tea. Thanks, HDG.
Place all filling ingredients in a small saucepan. Bring to a boil; then lower heat and cook, covered, for 20 minutes, until mixture thickens.
Preheat oven to 350°F (180°C).
Place a crepe on a large plate. Put three to four tablespoons of filling on it and smear evenly all over the crepe. Repeat layering two more times and top with another crepe. You should have crepe, filling, crepe, filling, crepe, filling, crepe.
Gently flip the stack over because the bottom crepe gets wet from the filling. Carefully roll up jelly-roll style. Place in a greased oven-to-tableware dish. Smear with egg, if desired.
Repeat with remaining crepes until you have three apple strudel logs. They can be placed near each other in the pan. Bake for 20 minutes or until golden.
Use your favorite crepe recipe or the following: 4 eggs, 1/4 cup potato starch, 1/3 cup water. Beat together. Lightly grease frying pan before making crepes and in between crepes, if necessary. Pour a small amount over the bottom of the pan and fry until crisp on the bottom. This yields approximately 10 crepes in a 9-inch frying pan and 12 crepes in a 7-inch frying pan.
It’s not recommended to freeze this strudel as it gets a bit soggy. If you decide to freeze, be sure to heat it in the oven, just on the bottom setting, to crisp it up a little before serving. Serve with vanilla ice cream, if desired. Tastes equally delicious served warm, room temperature, or even straight from the fridge.