Ruth Levy left Germany soon after Kristalnacht as a child but took this special passover tradition with her. Chrimslech are like apple latkes and in her family they were always served on a green plate. Her four sons devoured them for breakfast, and she passed on this tradition to her family. The original Green plate cracked years ago, but she glued it together and still serves chrimslech on it for her grandchildren (who have also mastered the recipe). You can see Ruth’s video making chrimslech with her granddaughter Raphaelle Levy- soon! For now check out the trailer of Dishing up The Past.
1 grated apple
a few tbsp. of chopped almonds (can be bought whole and chopped in food processor)
sugar (to taste)
Matzah Meal (if needed)
Olive or vegetable oil or butter
1. The night before – soak the 2 pieces of Matzah in water. Let sit overnight. In the
morning, squeeze out all the water.
2. Separate egg yolks and whites. Reserve whites. Place yolks in a bowl and beat.
3. Place egg whites in a second bowl. Beat until stiff. Place in refrigerator.
4. Add soaked, drained Matzah, apple, almonds, a few tsp. of sugar, a pinch of
cinnamon and a dash of salt. Mix well.
5. Fold in egg whites. If the mixture is very liquid, add some matzah meal
6. Heat up oil or butter
7. Cover the bottom of a pan with oil or butter, when it is hot spoon the batter into
circles as you would a pancake. Flip over when brown.
8. Place cooked Chremslach onto paper towel-line to drain oil
9. When ready to serve, heap onto a plate and sprinkle with powdered sugar.
Posted in Appetizers
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