Kremslach
Light and golden matzo meal pancakes with a tender, almost custardy center. A cherished Passover breakfast treat passed down through generations, these slightly sweet fritters crisp up beautifully in butter and taste wonderful with a dusting of cinnamon sugar or a drizzle of honey.
For 4 servings
- prep · ~1 min
Separate the eggs.
1.Crack 4 eggs over 2 bowls — whites in the medium bowl, yolks in the large bowl.2.Set the whites aside; they will be beaten later.TIPNo trace of yolk in the whites or they won't whip properly. - mix · ~5 min
Make the matzo meal batter base.
1.Bring 1 cup water to a boil.2.Pour the boiling water over 1 cup matzo meal in the large bowl with the egg yolks.3.Stir vigorously until smooth. Let stand 2 minutes to thicken.4.Add 2 tablespoons sugar, 1 pinch salt, and 1 teaspoon lemon zest. Mix well.TIPLetting the matzo meal absorb the water fully gives a tender, not gritty, pancake. - mix · ~4 min
Whip the egg whites and fold in.
1.Beat the reserved egg whites until stiff peaks form.2.Scoop about one-third of the whites into the matzo meal batter.3.Stir gently to lighten the batter.4.Fold in the remaining whites with a spatula using broad strokes until no white streaks remain.TIPFold, don't stir — you want to keep all that air for fluffy pancakes. - fry · ~15 min
Fry the kremslach until golden.
1.Melt 1 tablespoon butter in a large skillet over medium heat.2.Drop batter by quarter-cupfuls onto the skillet, smoothing into 3-inch rounds.3.Fry until golden and puffed, about 3 minutes per side.4.Transfer to a plate and repeat with remaining batter, adding more butter as needed.TIPMedium heat is key — too hot and the outside burns before the center cooks; too low and they turn greasy. - serve
Serve warm with preferred toppings.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Separate eggs when cold; room-temp whites whip to higher volume for fluffier kremslach.
- 2Pour boiling water over matzo meal slowly while stirring to prevent lumps.
- 3Let the matzo-meal base rest a full 2 minutes so it hydrates completely for a tender texture.
- 4Whip egg whites until stiff but not dry, so they fold in smoothly without deflating.
- 5Use a light hand when folding – over-mixing will deflate the batter and make pancakes dense.
- 6Fry in batches; don't crowd the pan, or the temperature drops and pancakes turn greasy.
Adapt it for your goals.
Dairy-free
Substitute butter with a neutral oil like avocado or vegetable oil for frying to keep the recipe parve (non-dairy) and suitable for a meat meal.
savorySavory
Omit the sugar and lemon zest, and add 1/4 teaspoon black pepper and 2 tablespoons finely minced chives or dill for a savory version to serve with smoked fish or as a side.
gluten freeGluten-free
Matzo meal is made from wheat, but certified gluten-free matzo-style cracker meal can be used; check for gluten-free certification to ensure it's Passover-friendly for those with celiac disease.
Why this is on our healthy list.
Good Source of Protein
Each serving provides a solid amount of protein from four large eggs, supporting muscle repair and satiety.
Low in Added Sugar
With only 2 tablespoons of sugar across the whole batch, each pancake contains minimal added sweetener, making it a healthier breakfast choice.
Contains Vitamin C from Lemon Zest
The fresh lemon zest contributes a small amount of vitamin C and antioxidants that support immune health.
Frequently asked questions
It's best to fry immediately after folding in the whites, as the batter will deflate and lose its airy texture if stored. Prepare the base (steps 1-2) ahead, then whip and fold whites just before cooking.
