Maple Cinnamon Matzo Brei

By blum099

Ingredients

• Vegan version:
• 4 sheets matzo
• 2 eggs
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• pinch kosher salt
• plenty of butter for frying
• 1 1/2 matzos, crumbled
• 1/4 cup quinoa flakes
• 1 tablespoon vegan buttery spread (like Earth Balance, or
• use a Kosher for Passover margarine if you adhere strictly)
• Pinch of salt, plus more for serving, to taste
• Maple syrup, optional

Details

Preparation time 5mins
Cooking time 15mins
Adapted from familyfreshcooking.com

Preparation

Step 1

Break matzo into pieces. Soak for 2-3 minutes in warm water. Place in a colander & press out any liquid you can.
In a bowl whisk together egg, maple, vanilla, salt & cinnamon. Add the softened matzo.
Heat a pan with a pat of butter. Add 1/3 cup of mixture & flatten with a spatula. Cook for a minute until golden brown & flip. Cook another minute. Continue with the rest of the batter.
Serve with butter, maple syrup, fresh fruit & whipped cream.


Vegan Version:

Start heating a 7- or 8-inch nonstick skillet before starting, as it’s best for it to be very hot when the pouring in the matzo brei batter.

Combine the crumbled matzos and quinoa flakes in a heatproof bowl. Pour 1 cup boiling water over them and stir together. Let stand for 2 to 3 minutes as the skillet heats up.

Melt the buttery spread or margarine in the skillet. Once it’s sizzling, pour in the matzo mixture and pat in evenly. Cover and cook over medium-high until the bottom is golden brown and crisp.

Slide the matzo brei out onto a plate about the same size as the skillet. Holding the bottom of the plate with one hand, invert the skillet over the plate with the other and then flip right side up quickly. Cook the other side of the matzo brei until golden brown.

Slide onto a a serving plate. Serve with the optional maple syrup, or sprinkle additional salt over the top.