Thanks to Steve Recht for reminding me about chremslach (chremzlekh) which are thin pancakes or fritters made with matzo meal.  When I was a little girl my mom, Leah Lampel, used lemon juice to flavor our breakfast chremslach.  This not-too-sweet recipe should please even the pickiest eaters.

Chremslach

• 4 eggs
• 8 oz cream cheese at room temp (or 3/4 cup cottage cheese or yogurt)
  (I use half cream cheese and half yogurt)
• 3/4 cup milk
• 3 Tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla (or lemon juice)
• 1 cup matzo meal
• oil for frying

1. Beat together eggs, cream cheese (cottage cheese/yogurt) milk, sugar, salt, cinnamon, and vanilla in a mixing bowl.  (I use my kitchen aid mixer)
2. Stir in matzo meal and mix well.  You should have the consistency of thin pancake batter.
   (Add milk to thin or matzo meal to thicken as needed)
3. Heat a thin layer of oil in a skillet on medium.  Drop a tablespoon of batter into the skillet and fry, flipping each chremsel when it is golden brown.
4. Should make about 14 medium sided pancakes.  Dust with powdered sugar and serve with  maple syrup or preserves.