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A combination of a few recipe components equals one yummy and healthy side dish or entrée that doesn’t even include potatoes…as long as you don’t count potato starch!
12 eggs
6 tablespoons Gefen Potato Starch
1 teaspoon salt
1 cup water
oil, for frying
1 onion
1 carrot
1 zucchini
1 yellow squash
1 parsnip
1 celery knob (root)
1 tablespoon oil, such as Gefen Cottonseed Oil
2 eggs
2–3 tablespoons Gefen Potato Starch
1 teaspoon sugar
1 and 1/2 teaspoons salt
2 tablespoons oil, such as Gefen Cottonseed Oil
4 large onions, finely diced
6 tablespoons sugar
2 tablespoons Gefen Potato Starch
1 tablespoon salt
1/2 tablespoon black pepper
In a bowl, use a hand mixer to combine eggs, potato starch, salt, and water.
In a hot, well-greased frying pan, swirl half a ladle of batter to cover the bottom of the pan evenly. Cook about one minute.
Flip the crepe and cook 30 seconds more. Slide onto a plate.
Repeat until all batter has been used.
Peel onion, carrot, zucchini, yellow squash, parsnip, and celery knob and grate everything in a food processor.
In a pot, heat oil over medium heat and cook grated vegetables for 20–30 minutes, stirring often.
Let cool. Add eggs, potato starch, sugar, and salt to the vegetables. Mix well.
Put one tablespoon filling in the center of each crepe. Fold the two sides toward the center and roll up. Serve with onion sauce (recipe follows).
In a pot, heat oil and sauté onions over low heat for one hour, until deep golden brown.
Add sugar, potato starch, salt, and pepper. Mix well.
With an immersion blender, blend for two to three seconds or until desired consistency is reached.
Photography by Chay Berger
Styling by Nina Braun
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