[krem-zuhl; Yiddish khrem-zuhl]
This recipe has been handed down from my Great Great Grandmother Ida who was born in Russia. My mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My mother hates to cook but for some reason, this was a recipe to which she was committed.
A word to the wise: these chremsels are not crepe-like or even pancake-like. They are dense and heavy but full of flavor. I’ve adjusted it a bit-but have retained the integrity of the original recipe. While my family used to eat these plain, my husband’s family prefers them with white horseradish.
yield: 24 pieces
- 6 large eggs beaten
- 1 cup sugar
- 1 teaspoon salt
- 8 ounces water
- 4 tablespoons + 1/2 cup schmaltz (rendered chicken fat) melted
- 3 cups matzoh meal
- Add sugar, salt, melted schmaltz and water to beaten eggs. Mix well. Stir in matzoh meal. My forebears say that the consistency should be “thick-but not too thick-like mustard”. Chill mixture for one hour.
- Preheat oven to: 350 F.
- Place two tablespoons schmaltz in skillet over medium heat. Wait until fat starts to sizzle a bit and then drop chremsel batter into fat with a wooden spoon. Scrape all the batter off the spoon and then flatten chremsels with a metal spatula. Fry about two minutes on one side and then flip chremsels on to the other side. Make sure they are golden brown on each side even if you have to flip them again. Add more schmaltz as needed. As chremsels are browned, place them on baking parchment.
- Place browned chremsels in oven and bake for 20 minutes. Serve hot.