Around here, it’s not truly Pesach cooking season until the soup lokshen are ready. Each year, this is how I inaugurate my brand-new, shiny-clean Pesach kitchen.
(What? Yes, I’m still going on about Pesach… when do you want me to blog about Pesach, DURING Pesach? Before Pesach?? Oy. This was the first chance I’ve had to breathe, and post this, in nearly a month.)
This year, I mentioned to a friend that I was getting ready to make the lokshen, and she said, “what?”
It turns out that not everybody makes Pesach lokshen… go figure.
It’s exactly like making blintzes during the year, except you leave out the flour. And because blintz leaves are mainly flour, you have to add a LOT more egg. This bowl has maybe ten eggs in it.
What’s the exact recipe? You’ll have to forgive me, but I’ve never written it down. Here are all the components:
- 10 eggs (Large)
- Several Tbsp of oil
- About 1/4 cup of potato starch
- Salt and pepper
- Some water but not enough to make it too runny (probably about 1/4-1/2 cup?)
If you make enough blintzes during the year, you’ll probably be able to get the hang of making this batter – just add enough water to make it feel like regular blintz batter. For whatever reason, I always end up mixing this with an old-fashioned egg beater, literally the only time of year that I do that.
I also have a special nonstick crepe pan, and it’s the only time of year that I voluntarily use a nonstick pan. It just works so, so well for this exact purpose. Way better than a regular frying pan or skillet would, because there’s no side to get caught on when you’re tipping the blintz off.
So here are the steps, a little wonky and out of order. (On the back burner, by the way, is a pot of ready-for-the-Seder chicken soup bubbling away!)
1. Mix your mixture (see above)
2. With a ladle, pour a thin layer onto hot crepe pan, swirling pan until covered – immediately pour off excess back into bowl.
3. When the leaf is done, tip it upside-down onto a cutting board or plate to cool.