Photo courtesy of Kami Stafford.

This is a family recipe. It originated from a region that has over time been a part of Germany and Poland, currently on the eastern boarder of Germany. That is the origin of my matriarchal lineage, and the family appears to have been Jewish before about 150 years ago. Thus, it is a Jewish recipe. It is considered Parve by Jews, and is "Kosher for Passover". It is ovo-vegetarian. It is dairy, wheat, sugar, and legume free depending on what you wish to add, use in preparation, or how you wish to serve.

Guna Involved

Guna - Tamas


For each serving as main course:

Multiply this ingredient list by the number of servings you wish to prepare. I always make enough for leftovers. They refrigerate, freeze, and reheat EXTREMELY well.


If making more than 4 servings, it's usually good to add in an extra egg.
Stir well.


If the batter gets too "liquid" during preparation, you may add flour (white, wheat, or rice), starch (corn or potato), or flax to thicken.

Your household may have congregated in the kitchen, and may wish to eat these immediately. If they don't, you may put these in a warm oven to keep the early ones hot until they are all cooked.


Once cooked, keep warm until ready to serve. These may be served plain, or with sour cream, apple sauce, or sausages. Package and refrigerate or freeze any leftovers. As said above, these freeze and reheat conventionally or microwave extremely well.

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Copyright 2004, 2005, 2006 by Elizabeth Harper
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