7 pieces of matzah
1/4 cup milk
pinch of salt (optional)
2 Tbsp butter
toppings (applesauce, sugar and cinnamon, maple syrup, sour cream, salt and pepper, etc.)
- Break up seven pieces of matzah into small pieces and soak in warm water in the large bowl for one minute. Then drain by covering the bowl with a large plate and tipping it to let the excess water run out.
- Using the fork or whisk, beat three eggs together in the small bowl with the milk and a pinch of salt (optional), and then add this mixture to the crumbled, drained matzah. Mix together well.
- In a large frying pan, melt the butter.
- Pour the matzah brei mixture into the frying pan. Spread it out evenly so that it resembles a large pancake. Cover and cook over a very low heat for about 10 minutes, until crisp and brown on one side (raise the edge of the matzah brei with a spatula to check if it's crisp and brown).
- When the matzah brei is cooked on one side, turn it over by placing the other large plate over the pan and then flipping the whole thing over. While the matzah brei is on the plate, add more butter to the frying pan, if necessary. Then slide the matzah brei from the plate back into the pan to cook the other side. Again, cover and cook over very low heat for about 10 minutes.
- When the second side of the matzah brei is crisp and brown, it is done. Cut into wedges and serve with applesauce, sugar and cinnamon, maple syrup, sour cream, or salt and pepper. Essen in gezunt!
- Omelet/Frittata, Breakfast/Brunch