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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.
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4.80 / 5 votes

Cottage Cheese Chremslach

Cottage cheese chremslach are essentially pancakes made with a matzo meal batter. Perfect for Passover.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Jewish
Servings: 4 servings
Calories: 291

Ingredients

  • 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
US - Metric

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1portion | Calories: 291kcal | Carbohydrates: 37g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 718mg | Fiber: 1g | Sugar: 7g