Recipes by Naomi Nachman from Perfect For Pesach

Shared with permission from Artscroll Mesorah Publications

A good chef or home cook never wants to waste anything, so I’m always looking for ways to use the chicken from my soup. This delicious Pesach appetizer is one of my favorite ways to make sure nothing goes to waste. The tangy salsa and sweet barbecue sauce are a surprisingly perfect combination.

Southwestern Chicken Egg Roll

Meat – yields 6-8 egg rolls

1 Tablespoon oil

1 medium onion, diced

4 quarters bone-in chicken, cooked and shredded (see cook’s note)

¾ cup barbecue sauce

½ cup salsa

6-8 Pesach crepes recipe below

  • oil, for frying


  1. Prepare the filling: In a large frying pan, heat oil over medium heat. Add onion; sauté, stirring occasionally, until softened, about 5 minutes. Add chicken, barbecue sauce, and salsa; stir to combine.
  2. Place about ¼ cup filling into the center of each crepe; roll to form eggrolls.
  3. Heat about an inch of oil in a frying pan; fry the egg rolls for about 2 minutes per side, until crispy.


Year round tip: Add a can of corn and a can of black beans (both drained) to the chicken mixture. Use egg roll wrappers (from the freezer) in place of crepes.


Cook’s Tip: 1. Everyone makes chicken soup for Pesach — this is the best way to repurpose the chicken from it! If you normally don’t include chicken quarters in your soup, add them to your regular recipe especially to make these eggrolls. 2. Turn this into a Southwestern Chicken Soup! Add four cups broth to the chicken mixture, bring it to a boil, and serve (with some tortilla chips year ’round).


No-Flip Pesach Crepes

Recipes by Naomi Nachman from Perfect For Pesach

Shared with permission from Artscroll Mesorah Publications


Pareve | Yields 12 crepes | Freezer friendly


12 eggs

6 Tablespoons potato starch

1 teaspoon salt

1 cup water


  1. Combine all ingredients in a medium bowl. Beat well (preferably using a hand mixer).
  2. Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray.
  3. Pour enough batter into the pan to just cover it, about one-third cup. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.
  4. Repeat with remaining batter.


Prepare Ahead: This recipe can easily be doubled. Store crepes in the freezer between layers of parchment paper.


Cook’s Note: It’s very important to use a 9-inch crepe pan for this recipe, and to treat well. Use it for nothing besides crepes, and wash it with warm water and soap , using your fingers. Don’t use a harsh brush that can ruin the surface.

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