📝 About This Recipe
A beloved staple of Ashkenazi Passover traditions, Chremslach are light, fluffy matzo meal pancakes that bridge the gap between a French crepe and a rustic pancake. These golden discs are infused with bright lemon zest and warm cinnamon, offering a nostalgic taste of the holiday that is both comforting and sophisticated. Whether served for a festive breakfast or a sweet conclusion to a Seder meal, they represent the ingenious ways Jewish cooks have transformed simple matzo meal into culinary gold for generations.
🥗 Ingredients
The Pancake Batter
- 4 pieces Large eggs (separated into yolks and whites)
- 1 cup Matzo meal (finely ground for a smoother texture)
- 1/4 cup Granulated sugar
- 1/2 teaspoon Kosher salt
- 3/4 cup Warm water or orange juice (orange juice adds a lovely brightness)
- 1 tablespoon Lemon zest (from about one large lemon)
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract (ensure it is Kosher for Passover)
- 1/3 cup Raisins or dried currants (optional, soaked in warm water for 10 minutes to plump)
For Frying
- 4-6 tablespoons Neutral oil or Schmaltz (grapeseed oil or rendered chicken fat for authenticity)
Toppings and Garnish
- 2 tablespoons Powdered sugar (for dusting)
- 1/4 cup Pure maple syrup or honey (for drizzling)
- 1/2 cup Fresh berries (strawberries or blueberries)
👨🍳 Instructions
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1
Begin by separating your four eggs, placing the whites in a clean, dry glass or metal bowl and the yolks in a large mixing bowl.
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2
To the bowl with the egg yolks, add the sugar, salt, lemon zest, cinnamon, and vanilla extract. Whisk vigorously until the mixture is pale and slightly thickened.
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3
Slowly pour in the warm water (or orange juice) while continuing to whisk to combine the liquids with the yolk mixture.
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4
Gradually fold in the matzo meal using a spatula. Stir until the mixture is uniform. If using raisins, drain them well and fold them in now.
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5
Set the yolk and matzo meal mixture aside for about 10 minutes. This allows the matzo meal to fully hydrate and soften, which is crucial for a tender pancake.
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6
While the batter rests, use a hand mixer or whisk to beat the egg whites until they form stiff, glossy peaks. Do not overbeat until they become dry.
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7
Gently fold one-third of the beaten egg whites into the matzo meal batter to lighten it up. Use a delicate folding motion to avoid deflating the air.
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8
Add the remaining egg whites and fold until just incorporated and no large white streaks remain.
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9
Heat a large non-stick skillet over medium heat and add 2-3 tablespoons of oil or schmaltz. The oil should be shimmering but not smoking.
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10
Drop the batter by the large tablespoonful into the hot skillet, spacing them about 2 inches apart. Do not crowd the pan.
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11
Fry for 2-3 minutes on the first side until the edges look set and the bottom is a beautiful golden brown.
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12
Carefully flip the chremslach and fry for another 2 minutes until cooked through and puffy.
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13
Transfer the finished pancakes to a plate lined with paper towels to drain any excess oil.
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14
Repeat with the remaining batter, adding more oil to the pan as needed between batches.
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15
Serve immediately while hot, dusted with powdered sugar and your choice of syrup or fruit.
💡 Chef's Tips
For the lightest texture, ensure your egg whites are at room temperature before beating. If the batter feels too thick after resting, add an extra tablespoon of liquid; it should be thick but pourable. Avoid high heat, as the sugar in the batter can cause the exterior to burn before the middle is fully cooked. To keep them warm while cooking in batches, place them on a wire rack in a 200°F (95°C) oven. You can make a savory version by omitting the sugar, cinnamon, and vanilla, and adding chopped chives or parsley instead.
🍽️ Serving Suggestions
Serve with a generous dollop of sour cream or Greek yogurt to balance the sweetness. Pair with a side of homemade chunky applesauce for a classic Ashkenazi experience. Enjoy alongside a hot cup of tea with lemon or a glass of chilled sparkling grape juice. Drizzle with silan (date honey) and a sprinkle of chopped walnuts for a Sephardic twist. Serve as a light dessert following a brisket dinner, accompanied by fresh macerated strawberries.