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