Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~
There are two distinctly different schools of thought on matzoh brie. The first, which I think is the more common of the two, is scrambled eggs with softened (with water) torn matzoh stirred in. Sometimes there are also vegetables and savory stuff included.
I come from the second school of matzoh brie. Pancakes. I actually never knew that the first school existed until I was already well into adulthood and ordered matzoh brie at a restaurant. Image how disappointed I was to be served a plate of scrambled eggs! I confess I might have been rude to the waitress about not bringing me the right order but the manager came to disabuse me of MY mistake.
Through all these years I have stuck to my version of matzoh brie and whenever I invite friends over during Passover, this is what I serve. In all modesty, this is the best matzoh brie anyone has ever tasted (even this Paleo one).
The toppings are also personal preferences (read that as: whatever your mother served it to you with). My mom served it with cinnamon-sugar. In this I have deviated as I really like it with maple syrup or sometimes apricot preserves. No matter what you eat it with…these are a real treat. Enjoy!
Before I was dairy free I would cook these in salted butter. Now I use clarified butter (pure butterfat with none of the milky substances) or coconut oil. Any oil would be just fine
1/2 cup milk (any kind you prefer, I use unsweetened cashew milk)
2 1/2 gluten free matzohs, crumbled
Salt to taste
1 1/2 to 3 teaspoons clarified butter or coconut oil
Fresh fruit, maple syrup, cinnamon sugar, sugar, jam or preserves
Pour the milk into a medium bowl. Microwave on high for 1 minute.
Add the crumbled matzoh to the milk and stir; let stand until milk is absorbed, stirring once or twice.
Add the egg; stir until completely combined. Stir in the salt.
Heat butter or oil in a skillet (1 1/2 teaspoons if you are using an 8-inch skillet for one big matzoh brie or 3 teaspoons if using a 12-inch skillet for 4 smaller matzoh brie)
Cook over medium high heat until browned on bottom; turn and cook second side until browned.
Place on serving plate(s) and serve with any of the following: fresh fruit, maple syrup, cinnamon sugar, sugar, jam or preserves