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.
- 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
- Beat together eggs, cream cheese (cottage cheese/yogurt) milk, sugar, salt, cinnamon, and vanilla in a mixing bowl. (I use my kitchen aid mixer)
- 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)
- 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.
- Should make about 14 medium sided pancakes. Dust with powdered sugar and serve with maple syrup or preserves.