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The Washington Post

Matzoh Brei

Matzoh Brei 4.000
Apr 1, 2001

This breakfast dish consists of broken matzoh soaked in egg and milk and then fried; work carefully, as the batter is very delicate. It can be served with Passover table syrup, maple syrup or even jam.


Servings: 4 large pancakes
Ingredients
  • 4 sheets matzoh
  • 1 1/2 cups warm milk
  • 4 eggs, lightly beaten
  • 1 pinch salt
  • 1 teaspoon sugar
  • 3 tablespoons vegetable oil or margarine, for frying

Directions

In a large bowl, break the matzoh into large pieces, add the milk and soak, stirring occasionally, until most of the milk is absorbed, about 10 minutes. Add the eggs, salt and sugar and stir to combine; the batter should be thin but lumpy.

In large nonstick skillet over medium heat, heat the oil or margarine. Add spoonfuls of the batter to make large or small pancakes. Cook, turning once, until both sides brown lightly. If necessary, reduce the heat slightly. Repeat with the remaining batter. Serve immediately.


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Recipe Source

From cookbook author Marcy Goldman.

Tested by Marcy Goldman.

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E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 4): 291


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 4g 20%

Cholesterol: 221mg 74%

Sodium: 319mg 13%

Total Carbohydrates: 27g 9%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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