Best Easy Pesach Passover Chremslach Recipes
EASY PESACH (PASSOVER) CHREMSLACH
A not-too-sweet, dairy breakfast item resembling pancakes for Passover. I finally found something that my picky 2 year old would eat.
Provided by LawyerMom
Categories Breakfast
Time 17m
Yield 14 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, cream cheese, milk, sugar, and salt in a mixing bowl. (The original recipe called for cottage cheese, but I only had cream cheese and I loved the result anyways.).
- Stir in matzo meal and mix well. You should have the consistency of pancake or latkes batter. Add milk to thin or add matzo meal to thicken.
- Heat a thin layer of butter or oil in a skillet on medium. (Careful, I learned the hard way that butter can burn easily if it gets too hot.) Drop spoonfuls of batter into the skillet and fry, flipping each chremsel when it browns on one side.
- Should make about 14 medium sized chremslach, which can feed 2 adults if it is the centerpiece of your meal. (Though if hungry, I could polish off most of the plate by myself.) For a nice touch, you can dust them with powdered sugar or serve with maple syrup.
Nutrition Facts : Calories 435.2, Fat 26.9, SaturatedFat 15.1, Cholesterol 280.3, Sodium 559, Carbohydrate 33.6, Fiber 0.8, Sugar 6.9, Protein 14.8
PASSOVER CHREMSLACH
This is an updated version of the _chremslach_ passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky _grimslech._
Provided by Joan Nathan
Yield Yield: about 2 dozen (P)
Number Of Ingredients 10
Steps:
- 1. Mix together the matzahs, currants, almonds, apricots, egg yolks, matzah meal, sugar, lemon rind, and lemon juice.
- 2. Beat the egg whites until stiff. Fold into the matzah mixture, adding matzah meal to make the mixture hold together.
- 3. Using an electric skillet or deep fryer, heat about 2 inches of oil to 375 degrees. Drop the mixture by tablespoons and brown a few minutes on each side until they are crisp. Cook only about three at a time. Drain well on paper. Serve at room temperature or crisped up in the oven. The fritters are especially delicious with stewed prunes with orange juice as an accompaniment, if desired.
- Note: You can make these in the morning, drain on paper, leave out all day, and crisp in the oven just before serving.
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