BH



Pesach Crepe Bar With Bassy Mendelsohn

Limmud Ottawa - March 18, 2018



Ingredients for Crepe Batter:

6 eggs

1 cup milk, water, or non dairy creamer

1 cup potato starch

Dash of salt

(Makes approx. 8 crepes)


CHEESE CREPES WITH STRAWBERRY SAUCE N SOUR CREAM


Cheese Filling:

1 container of cottage cheese

1 egg

1/4 cup of sugar

Optional: add a bit of cinnamon if you use it on Passover


Directions:

Mix the Crepe batter ingredients together. Pour 1/3 cup of batter into a frying pan and cook the crepe until solid. Then flip it out of the frying pan onto a plate. Once you have cooked all the crepes, mix together the cheese batter ingredients in a large bowl. Fill the center with some of the cheese mixture, and fold over the sides to form a blintz/crepe. Repeat until all blintzes are formed. Heat up a frying pan and cook the blintzes. Serve with jam, sour cream or strawberry sauce.


Strawberry Sauce:


10 large Strawberries

3 tablespoon Sugar

1/4 cup Water


Directions:

In a sauce pan on Medium heat, cook strawberries with sugar and water for 7-10 min or until sauce thickens.


POTATO CREPES WITH CREAMY HOT MUSHROOM SAUCE


Potato Crepe Filling:

1 large egg lightly beaten

4 potatoes peeled and cooked

2 onions chopped and sautéed

Salt and pepper to taste



Potato Filling Directions:

In the work bowl of a food processor, combine all ingredients until smooth, adjust seasonings.


Mushroom Sauce:

2 tablespoons olive oil

3 tablespoons potato starch

3 large onions, diced

3 boxes (about 2-2 1/2 lb) mushrooms (use white, cremini or any combination of the two), diced

1 cup chicken or vegetable broth

3 tablespoons non-dairy creamer.

1 teaspoon parsley

2 teaspoons salt


Directions Mushroom Sauce:

Sautee diced onions for about 5 minutes, until translucent.

Add the mushrooms and sautee for an additional 10 minutes.

Add the potato starch and stir on low for 5-8 minutes.

Add the broth, non dairy creamer, parsley, salt, and garlic.

Cover and let simmer on a medium-low flame for about 10 min.


Drizzle over hot potato crepes.


How to Fill Crepes:

Place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the crepe leaf and roll up encasing the filling. Fry the crepes on all sides until golden.



ZUCHINI CREPES WITH CHEESE, OLIVES AND TOMATOES


Crepes with Grated Zucchini

Add 3 large grated Zucchini into the crepe batter (Pat the grated zuchini dry with a paper towel so as not to make it watery)

Fry crepes as instructed above.


Fill with:

Soft cheese,

Cherry or grape tomatoes slices

Sliced black or green olives

Or any delicious filling of your choice.

(Other ideas: Smoked salmon, tuna, canned salmon, cheese slices, spinach, avocado, sauteed mushrooms… OR a mix)


Enjoy!

WISHING YOU ALL A KOSHER AND FREILICHEN PESACH!


FOR MORE COOKING DEMOS THROUGHOUT THE YEAR VISIT WWW.CHABADCENTREPOINTE.COM