Kosher for Passover Breakfasts | Muffins, Crepes, French Toast & Pancakes | Easy Pesach Recipes
Recipes in this Video
Ingredients
- ●4 pieces matzah
- ●1 cup milk
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 tsp salt
- ●2 tbsp butter
- ●Maple syrup for serving
- ●Powdered sugar for serving (optional)
Instructions
- 1Break the matzah into quarters and place them in a large bowl.
- 2In a separate bowl, whisk together the milk, eggs, vanilla extract, cinnamon, and salt until well combined.
- 3Pour the egg mixture over the broken matzah, ensuring all pieces are soaked. Let it sit for about 5 minutes to absorb the liquid.
- 4Heat a large skillet over medium heat and add the butter, allowing it to melt and coat the pan.
- 5Once the butter is melted, carefully place the soaked matzah pieces in the skillet, cooking in batches if necessary.
- 6Cook each side for about 3-4 minutes or until golden brown and crispy.
- 7Remove the cooked matzah French toast from the skillet and keep warm in a low oven if needed.
- 8Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.
Equipment
Crepes originated in Brittany, France, where they were traditionally made with buckwheat flour. These thin pancakes are a staple of French cuisine, enjoyed both sweet and savory. Today, crepes are celebrated worldwide, often filled with a variety of ingredients, showcasing their versatility and appeal.
Ingredients
- ●all-purpose flour
- ●eggs
- ●milk
- ●water
- ●butter
- ●salt
- ●sugar
- ●vanilla extract
- ●lemon zest
- ●cocoa powder
- ●fruit preserves
- ●whipped cream
- ●chocolate sauce
- ●fresh fruit
- ●powdered sugar
Instructions
- 1In a mixing bowl, whisk together flour, eggs, milk, water, and melted butter until smooth.
- 2Add salt, sugar, and vanilla extract to the batter, mixing until well combined.
- 3Let the batter rest for at least 30 minutes at room temperature.
- 4Heat a non-stick skillet over medium heat and lightly grease with butter.
- 5Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly.
- 6Cook for 1-2 minutes until the edges lift and the bottom is lightly golden.
- 7Flip the crepe and cook for another 1-2 minutes until golden on the other side.
- 8Transfer the cooked crepe to a plate and cover to keep warm.
- 9Repeat the process with the remaining batter, greasing the skillet as needed.
- 10Fill crepes with desired fillings such as fruit preserves, whipped cream, or chocolate sauce.
- 11Fold or roll the crepes and dust with powdered sugar before serving.
- 12Garnish with fresh fruit or lemon zest for added flavor.
Ingredients
- ●1 cup matzo meal
- ●1/4 cup water
- ●1/4 cup milk (or non-dairy milk)
- ●3 large eggs
- ●1/4 tsp salt
- ●1/2 cup cottage cheese (or ricotta cheese)
- ●1/4 cup sugar
- ●1 tsp vanilla extract
- ●1/4 cup fruit preserves (for filling)
- ●Butter or oil (for frying)
Instructions
- 1In a mixing bowl, combine matzo meal, water, milk, eggs, and salt. Whisk until smooth.
- 2Heat a non-stick skillet over medium heat and add a little butter or oil.
- 3Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly browned.
- 4Flip the crepe and cook for another minute. Remove from the skillet and set aside. Repeat with the remaining batter.
- 5In a separate bowl, mix together cottage cheese, sugar, and vanilla extract until well combined.
- 6Place a spoonful of the cheese mixture and a spoonful of fruit preserves in the center of each crepe.
- 7Fold the sides of the crepe over the filling, then roll it up tightly to enclose the filling.
- 8In the same skillet, add a little more butter or oil and place the filled blintzes seam-side down. Cook for 2-3 minutes until golden brown, then flip and cook the other side.
- 9Serve warm, optionally topped with additional fruit preserves or powdered sugar.
Equipment
French toast, known as 'pain perdu' in France, translates to 'lost bread,' referring to the use of stale bread. This dish has roots in ancient times, with variations found in many cultures. It is often enjoyed as a breakfast or brunch item, celebrated for its simplicity and versatility.
Ingredients
- ●bread
- ●eggs
- ●milk
- ●sugar
- ●vanilla extract
- ●cinnamon
- ●butter
Instructions
- 1Whisk eggs, milk, sugar, vanilla, and cinnamon in a bowl.
- 2Heat butter in a skillet over medium heat.
- 3Dip slices of bread into the egg mixture, coating both sides.
- 4Place the coated bread in the skillet and cook until golden brown.
- 5Flip and cook the other side until golden.
- 6Serve warm with toppings of choice.
Ingredient Alternatives
bread
Healthier: whole grain bread
Cheaper: stale bread
Whole grain bread is more nutritious; stale bread reduces waste.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories; water is a budget-friendly option.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener; brown sugar is often cheaper.
Techniques
Equipment
Also Known As
Pancakes, or 'pannenkoeken' in Dutch, are a beloved staple in the Netherlands, often enjoyed at any meal of the day. Traditionally served with a variety of toppings from sweet fruits to savory meats, they reflect the Dutch love for versatile and hearty food. Today, pancakes have found global popularity, with countless variations and styles emerging in different cultures.
Ingredients
- ●flour
- ●milk
- ●eggs
- ●butter
- ●sugar
- ●salt
- ●baking powder
- ●vanilla extract
Instructions
- 1Mix flour, baking powder, and salt in a bowl.
- 2In another bowl, whisk eggs, milk, sugar, and vanilla extract together.
- 3Combine the wet and dry ingredients until just mixed; do not overmix.
- 4Heat butter in a skillet over medium heat until melted.
- 5Pour batter into the skillet, forming a round pancake.
- 6Cook until bubbles form on the surface, about 2-3 minutes.
- 7Flip the pancake and cook until golden brown, about 1-2 minutes more.
- 8Repeat with remaining batter, adding more butter as needed.
Ingredient Alternatives
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories and is dairy-free.
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil is a healthier fat alternative.
sugar
Healthier: honey
Cheaper: brown sugar
Honey offers natural sweetness with added flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup matzo meal
- ●1/4 cup sugar
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●4 large eggs
- ●1 cup water
- ●1/4 cup vegetable oil
- ●1 tsp vanilla extract
Instructions
- 1In a large bowl, combine matzo meal, sugar, salt, and baking powder.
- 2In another bowl, beat the eggs and then add water, vegetable oil, and vanilla extract. Mix well.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for about 10 minutes.
- 4Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
- 5Pour about 1/4 cup of batter onto the skillet for each pancake.
- 6Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- 7Repeat with the remaining batter, adding more oil to the skillet as needed.
- 8Serve warm with your choice of toppings such as syrup, fruit, or yogurt.
Equipment
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup tahini
- ●1/2 cup sugar
- ●1/2 cup milk (or plant-based milk)
- ●1/4 cup vegetable oil
- ●2 large eggs
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
- 3In another bowl, whisk together the tahini, sugar, milk, vegetable oil, eggs, and vanilla extract until smooth.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 8Enjoy your tahini muffins warm or at room temperature.
Equipment
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