Matzoh Brei Pancake Edge 2

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

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.

Broken Matzoh Milk-Soaked Matzoh

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.

Starting to Cook Matzoh Brei Turned Matzoh Brei

We had some with raspberry preserves, some with cinnamon sugar, and Carol has hers with maple syrup.

Matzoh Brei Pancake Edge 1
posted by jessica at 08:13 AM Filed under Jewish, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.