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 cottage 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, 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
If you weren’t fortunate enough to have these cottage cheese chremslach 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
- Quick Glance
- 35 M
- 45 M
- Makes 18
- 4 large eggs
- 1 cup 4-percent cottage cheese
- 3/4 cup milk (whole or low-fat)
- 3/4 to 1 teaspoon salt
- 1 tablespoon granulated 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, beat together the eggs, cottage cheese, milk, salt, and sugar with a fork. Stir in the matzo meal. Let rest at room temperature for 10 minutes.
- 2. Pour enough oil in a 10- to 12-inch skillet to cover the bottom by a scant 1/8 inch and place over medium heat. When the oil is hot, pour a scant 1/4 cup batter in the skillet. You want it to form a pancake about 4 inches in diameter. If it’s too thick to spread this much, add a little more milk to get it to the proper spreading consistency. The pancake should sizzle immediately. Fry until the first side is golden brown, 60 to 90 seconds. Flip the pancake and cook the second side, which should take only about 30 seconds.
- 3. Transfer the pancakes to paper towels or a brown paper bag to soak up the excess oil and serve while still very hot.
Fluffy Cottage Cheese Chremslach Variation
- For a puffier pancake, separate the eggs, beat the yolks with the milk, and then beat the whites until they form peaks and gently fold them into the batter.