Cottage Cheese Chremslach

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 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
  • (2)
  • 35 M
  • 45 M
  • Makes 18
5/5 - 2 reviews
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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.

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.

Transfer the pancakes to paper towels or a brown paper bag to soak up the excess oil and serve while still very hot.

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    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.

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    1. My husband and I loved these. They were light even without separating the egg whites. We ate with real maple syrup. I cut the recipe in half. Delicious.

      1. Hi Rebecca, we didn’t test it with ricotta but it should be okay. You may need to add more milk to get to the desired consistency. Let us know!

    2. I had some cottage cheese with chives to use up, so having found your recipe decided to make savoury chremslach. I also used wholemeal flour and added extra grated cheddar cheese. (Of course, omitted the sugar!) They were great and went down really well with the family ?
      I did take a photo but having trouble sending it along !

    3. 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.

    4. 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.

      1. Zanne, I have been gluten free for about 6 years, not by choice! My mother made these too, and I can practically taste them while I type this. I am going to try them with either almond flour or meal or gluten free flour. I suspect they will work but won’t taste the same. You might give that a try. There is gluten free matzo around, and I guess you could grind it up in a food processor to make matzo meal. But I don’t think that will work.
        Good luck!

    5. 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.

        1. Really good. Especially w/ Fresh blueberries blackberries strawberries & banana with crème fraîche. We’ve got a picture if you would like.

    6. 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.

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