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Chremslach 1




Source of Recipe


The Book of Jewish Food, Claudia Roden

* Exported from MasterCook *

Chremslach 1

Recipe By : Claudia Roden
Serving Size : 6 Preparation Time :0:00
Categories : Desserts, Jewish, Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2/3 cup water
1 tablespoon brandy
pinch salt
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup fine matzo meal
3 tablespoons almonds -- coarsely chopped
4 tablespoons raisins
oil fry frying

In a bowl, put the eggs, water, brandy, salt, sugar, and cinnamon and beat well. Add the matzo meal and beat to a thick, smooth batter, adding a little more water if it seems too thick. Stir in the almonds and raisins.

Grease a preferably nonstick frying pan generously with oil and put it over medium-low heat. To cook the pancakes, first dip a tablespoon in oil so that the batter does not stick, then scoop up batter and pour by the tablespoon a little distance apart, so that the pancakes do not touch. Turn over when the batter has set and you can see a brown line around the edges. Cook until browned on both sides. Keep greasing the pan and continue with the rest of the batter. Serve hot.

VARIATIONS:

For a bread version of the pancakes: Soak crustless slices of white bread weighing 1 lb in water for a an hour and squeeze dry. Put it in a bowl with 5 eggs, 1/2 cup sugar, a pinch of salt, a pinch of cinnamon, 1 tablespoon cognac, 1/3 cup raisins, 2/3 cup chopped almonds. Mix well (if too liquid, add a little matzo meal). Fry in hot oil by the tablespoon.

Cuisine:
"Jewish"

Source:
"The Book of Jewish Food"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

Yield:
"12 pancakes"

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