Sharing our Stories through Food: Chremsel

Today’s recipe comes from Andrea Hyatt, one of the Board Chairs for the Women’s Experience.

“This is a recipe my beloved Mother Harriette got from her Mother who came to America from Austria.  No one I have spoken to over the many years is familiar with the Chremsel. It’s easy to make. 
When the mixture goes into a round pan on the stove it begins to form into a pancake. It’s very airy and fluffy.  My Mother used to make it often when we were kids at home and then I carried on the tradition and made it for my family.  The powdered sugar, butter and syrup add just the right sweetness and flavor to make this a yummy breakfast treat or anytime tasty delight.  Enjoy!”

4 Eggs Separated         
1/2 C. Matzoh Meal
1/2 C. Water.                   
1/2 – 1 tsp. Salt
1/2 C. Peanut oil


  1. Beat whites in a bowl until stiff.  Beat yolks in another bowl.
  2. Put matzoh meal in another bowl, add water, salt and beaten yolks.
  3. Stir and let stand for 10 minutes.
  4. Fold in egg whites.
  5. Heat oil in large heavy skillet until hot.
  6. Pour all batter into hot oil and cook until golden brown on both sides.
  7. Slide pancake onto a platter, cut into wedges and serve with sugar, syrup, sour cream, butter or applesauce.