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Thank you to SRK for this recipe. What a great way to bring everyone’s favorite kugel to your Pesach table!
Yield: 1 (9-inch) round kugel
12 crepes (see Blintzes recipe)
2 cups + 1/4 cup sugar, divided
1 cup oil, such as Gefen Cottonseed Oil
5 eggs
1 and 1/4 teaspoons Gefen Salt
1/2 teaspoon Gefen Black Pepper
Cut crepes into long, thin strips and soak in a bowl of cool water while the sugar caramelizes (see step three below).
Preheat oven to 350 degrees Fahrenheit.
In a pot, cook two cups sugar with oil over a medium flame until sugar is dissolved.
When the sugar mixture turns a dark amber, drain the sliced crepes, add them to the pot, and mix well.
Add 1/4 cup sugar, eggs, salt, and pepper and mix to combine.
Pour into a nine-inch round pan, cover, and bake 30 minutes. Uncover and bake another 30–40 minutes.
Photography by Chay Berger
Styling by Nina Braun
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