Chremslach Pancakes Recipe
Have you ever eaten clouds before? Well you’re about to. Enjoy this very special family recipe for Chremslach, pancakes from a Jewish kitchen, traditionally eaten at Passover.
Main words, recipe and images by Yasmin Shenhav of Sunny Side Up.
The main custom in the Jewish holiday of Passover, forbids the eating of flour based foods, and for some even eating rice and legumes. Thus it turns out that the foods eaten at Passover are mainly based around meat, potatoes and eggs.
“It’s like eating clouds”, my mother would tell me and her eyes would shine as she described her favourite childhood Passover dish of Chremslach Pancakes, which later became mine as well.
Although I found a variety of recipes on the internet for Chremslach, their cooking method and ingredients were completely different from our family recipe here which I’ve grown up with and love.
In memory of my beloved grandmother Chaya Zomer.
Chremslach Pancakes Recipe
Makes 30 pancakes
Ingredients
4 medium potatoes
3 eggs
1/2 tsp salt
Neutral oil for frying (see notes)
Method
Peel and boil the potatoes
Drain the water and leave the potatoes in the pot without a lid on the stove (turn the stove off) and let the potatoes dry out and cool (this is a very important part of the recipe, don’t skip it)
Once the potatoes have cooled, mash them together
Separate the eggs, and in a bowl, whisk the egg whites to a firm foam
Fold the foam gently into the mashed potatoes
Mix the egg yolks in a small bowl, then add them to the potato mix, and add the salt
Heat a medium sized frying pan with a thin layer of oil
Add a spoonful of the potato mix to the pan
Fry until golden brown on each side
Once you’ve fried all of the pancakes, serve, then close your eyes and imagine you are eating clouds
Oil for frying – use a neutral oil but not olive oil. It’s important to only have a thin layer of oil in the pan when frying otherwise the Chremslach will get oily.
ALSO BY YASMIN SHENHAV – TEL AVIV TRAVEL GUIDE BY A LOCAL
