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

What is matzoh?

Matzo (or matzoh or matzah or matza) is an unleavened flatbread that originated in Jewish cuisine. Made by mixing flour and water, rolling it thin, and baking it in an extremely hot oven, matzo is an integral part of the Passover festival. It can be soft and pliable or cracker-like and snappily crisp. It’s also ground down to various densities and used much like bread crumbs.

A stack of cottage cheese chremslach on a blue plate with a glass of orange juice in the background and a fork resting on the plate.

Cottage Cheese Chremslach

4.80 / 5 votes
Cottage cheese chremslach are essentially pancakes made with a matzo meal batter. Perfect for Passover.
David Leite
Servings4 servings
Calories291 kcal
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes


  • 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


  • 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.


Fluffy Cottage Cheese Chremslach

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.
Jewish Home Cooking by Arthur Schwartz

Adapted From

Jewish Home Cooking

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Serving: 1 portionCalories: 291 kcalCarbohydrates: 37 gProtein: 17 gFat: 8 gSaturated Fat: 3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 197 mgSodium: 718 mgPotassium: 229 mgFiber: 1 gSugar: 7 gVitamin A: 430 IUCalcium: 132 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2008 Arthur Schwartz. Photo © 2008 Ben Fink. All rights reserved.

Recipe Testers’ Reviews

I’d never heard of cottage cheese chremslach before, but was intrigued by the added protein boost that the cottage cheese in the recipe would give. My kids love breakfast for dinner, so I thought this could pass as their more familiar pancakes one evening.

They’re much denser than our old standby recipe, but the texture is great. The kids loved them and the parents did too! Keep the finished pancakes warm in a low temp oven while you’re making the rest.

These were a surprisingly light, delicious alternative to your usual pancake. To make these gluten-free I made my own matzo meal by grinding GF matzo in the food processor until coarse and then adding it to the mix. I only had 2% cottage cheese on hand and 2% milk, but the pancakes still had a rich, slightly cheesy flavor that worked really well served with a little maple syrup.

I included sugar in this batch and did end up adding a couple of tablespoons extra milk to help the cottage cheese chremslach spread. One caution is that these tend to stick in the pan, so I recommend using a non-stick pan or griddle rather than a regular pan. They’re extremely delicate and break easily so a non-stick provides less resistance. I did need to add a little oil between batches even in the non-stick to keep the cakes from adhering.

I needed to give each cake a little extra time on both sides to brown and crisp (about 2 – 3 minutes on the first side, plus an additional 1 – 2 on the second). These were great with maple syrup, but I can also imagine them with fruit or served with something like yogurt or sour cream for a savory flavor.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. I buy 10% mf cottage cheese. Would this work? I find that 5%, which I can get, is too dry, or is that the point?

    1. Debbie, we haven’t tried it with the higher fat cheese, but it’s a pretty forgiving recipe, so I think the 10% should work fine. Do let us know how they turn out.

  2. 5 stars
    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.