Cottage Cheese Chremslach

The word chremslach is applied to any number of very different, usually fried, matzo meal pancakes. There are also recipes called chremsle, vvemzle, or chremslach that are croquettes with almonds and raisins.

These cheese pancakes are wonderful for a midweek Passover dairy breakfast, lunch, or dinner. I like them topped with sour cream, but if you have a sweet tooth, try applesauce, orange marmalade, strawberry jam, or other preserves, or a sprinkling of sugar, or top them with sour cream and strawberries macerated with some sugar so they exude their juices and form a sauce.–Arthur Schwartz

LC Just Like Mother Used to Make Note

Here’s your chance to whip up a batch of crispy-edged pancakes, guaranteed to remind you of your childhood. If you weren’t fortunate enough to have these made for you in your formative years, well, that’s all the more reason to make them now. You have some lost time to make up for.

Cottage Cheese Chremslach Recipe

  • Quick Glance
  • 35 M
  • 45 M
  • Makes 18


  • 4 eggs
  • 1 cup 4-percent cottage cheese
  • 3/4 cup milk (whole or low-fat)
  • 3/4 to 1 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup matzo meal
  • Grapeseed or other acceptable Passover oil (or oil and 2 tablespoons butter for flavor), for frying


  • 1. In a bowl, with a fork, beat together the eggs, cottage cheese, milk, salt, and sugar. Stir in the matzo meal. Set aside for 10 minutes.
  • 2. In a 10- to 12-inch skillet, over medium heat, heat enough oil to cover the bottom by a scant 1/8 inch. When the oil is hot, pour a scant 1/4 cup of the batter into the skillet. It should form a pancake about 4 inches in diameter. If it is too thick to spread this much, add a little more milk. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds, depending on how hot the oil is. Turn the pancake. The second side takes less time, about 30 seconds.
  • 3. Drain the pancakes on paper towels or brown paper and serve while still very hot.


  • For a puffier pancake, separate the eggs, beat the yolks with the milk, then beat the whites until they form peaks and fold into the batter.
Hungry for more? Chow down on these:

  1. Louise says:

    Shades of my childhood. My mother used to make chremslach during Passover when I was growing up—haven’t thought about them in years. Maybe this week I’ll enjoy them once more. Such a lovely idea.

  2. Louise says:

    Followed through and made the chremslach for dinner tonight—what a wonderful treat. My husband is still salivating and wonders why I have deprived him of this for so many years. (I’m wondering why I deprived me for so many years.) As Arthur Schwartz suggested, I macerated strawberries with a bit of raw sugar and let it sit and then put the berries and sour cream on the table and dinner was ready. I have to confess these are not my mother’s chremslach, which were delicious, but this tops delicious.

  3. Zanne says:

    These look yummy, but is there GF matzo meal? And if not, what makes matzo meal different – is it only that it is unleavened? I need to be GF, but miss my old ethnic recipes. It’s amazing that the basic things I never had to consider now become the major concern in baking.

  4. shauna says:

    Zanne, I have not heard of GF matzo meal. Yet. Someone might market it soon. You might try other grains, such as quinoa flakes, to see if they can approximate the final texture of the recipe.

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