On Sunday, we were invited to Carol’s for Matzoh Brei and it was such a treat, surely the best matzoh brei you’ll ever have. I guess this shouldn’t be surprising since this comes from award winning cookbook author (and my mentor), Carol Gelles. Armed with some clear instructions, we came home and replicated it, wrote it all down, so that you too can have the best Matzoh Brei ever! Carol’s version is essentially Matzoh French Toast, fluffy soft custard middle, with a crispy outside. It’s so good!
Carol’s Matzoh Brei
~makes 3 (8″) matzoh brei
- 4 sheets matzoh
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon kosher salt
- 1 1/2 tablespoon butter
Instructions-
1. Crumble matzoh into a bowl. Pour milk over it and let it sit until most of the milk is absorbed. It will take about 40 minutes and you will need to stir once or twice so all the matzoh is soaked.
2. Beat the eggs in a small bowl. Mix into matzoh mixture and stir in salt.
3. Heat 1/2 tablespoon of butter in an 8″ non-stick pan, on medium flame. Spoon 1/3 of the mixture into the pan and spread into an even layer. Allow the mixture to form one solid pancake and for the bottom to crisp, about 3 minutes. Flip it over and crisp the other side for about 2 minutes. Serve immediately.
We had some with raspberry preserves, some with cinnamon sugar, and Carol has hers with maple syrup.
Cool! I love how many different versions of this dish there are. This one looks particularly appealing, though!
It looks so tasty can’t wait to try. Your Matzo Balls also like wonderful.
I love matzoh brei it was a staple for breakfast in my house when I was a kid – The only extra touch Mom added was cinnamon!!
oh that’s so cool!
what exactly is matzoh brei?
Mmmm, never seen this before. Sounds delish with the cinnamon.
I just tried my first matzoh brei this past weekend. With cinnamon and syrup? AWESOME! I think I’ll make them year round!
Just to let you know, I usually heat the milk before adding the matzoh – that speeds up the soaking time. and don’t forget to cook it in salt butter.
That looks delicious!
Just like to throw in my family’s two cents…
We make matzoh brei just like french toast. Basically, you soak crushed matzoh in milk for 15 mihutes, and then add in eggs, sugar, cinnamon, vanilla, and any milk you like(i, obviously would choose cream, but whatever), mix it around till its the consistency of, well, is congee too weird??? and fry in butter and/or oil.
Pearl, Matzoh brei is basically what you see here, but there are different versions, milk, no milk, and how the matzoh is soaked or wet….
Teanna, I was thinking the same thing…it’s perfect for brunch.
Meyerboy, it sounds like your family has a winning version!
Oh my goodness. Screw tradition. I’m making this. L’chaim!
this is a new one to me, but what an idea! methinks i’d enjoy it with any type of preserves, maple syrup, or cinnamon sugar. this is thrilling!