A question about a recipe: Spicy Chocolate Mousse Crepe Cake
How could I "unleaven" it for Passover. Almost seems perfect for then
Recipe question for:
Spicy Chocolate Mousse Crepe Cake
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2nd, what happens to it in the baking/cooking process -- maybe someone else can answer whether the clock is running on that. The recipe I give does not sit/rest -- it is used when it is made. Sustan, If you have a Kosher home, you will follow the requirements; if not, you will not have those concerns.
The recipe calls for 'potato flour,' but I assume that it uses potato starch (which is not the same as flour, to be precise). That's what I'm familiar with for Passover baking, and what I think was in my mother's kitchen.
http://foodblogsearch.com/food-blog-search-results.php?cx=003084314295129404805%3A72ozi9a0fjk&q=passover+crepes&sa.x=0&sa.y=0&sa=Search+Food+Blogs&cof=FORID%3A11#1139
My mother used this recipe for blintzes, year round. It's given as a Passover recipe in Love and Knishes, by Sara Kasden. For the blintz (crepe) -- Mix 1/2 cup potato flour, 1/2 cup matzo cake meal, 1/2 tsp salt. Beat 6 eggs until light, add 1/2 cup water, beat in. Gradually add 1 cup water to the flour mix, until smooth. Add beaten eggs to the batter, stirring in slowly.