RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Eggs: Frieda’s Fancy Feinkuchen - pareve
Source: "Cooks find ways to perk up Passover tradition" Jeffrey Weiss DETROIT NEWS (on-line edition), 4/6/00 The recipe below is the author's family recipe. He describes it as follows: "One dish my family makes at Passover is a little like a souffle. We separate a bunch of eggs, whip the whites into a frenzy, fold in the yolks and some matzo meal and fry the batter to create what we call 'feinkuchen.'" 2 teaspoons butter or oil, or nonstick cooking spray 6 large eggs 1/4 cup crumbled matzo meal 2 teaspoons cinnamon A pinch of salt Sugar or maple syrup for serving Makes 4 large portions. Before starting, prepare 2 large frying pans - one a little larger than the other. Using butter, oil or cooking spray, coat the entire inner surface of both pans - all the way up the sides. Have the pans hot but not smoking. Separate the eggs, placing the whites into a large bowl. Beat the whites until soft peaks form. Beat the yolks separately, then fold into the whites. In a separate bowl, mix the matzo meal, cinnamon and salt. Fold the dry ingredients into the egg mixture. Make sure the ingredients are evenly distributed - with no lumps. Pour the batter into the smaller of the frying pans. Gently shake the pan until the batter is even. Use a spatula to smooth the top if it's very uneven. Cook until the bottom is a golden brown. Here's the hardest part: Take a knife or spatula and release the edges of the half-cooked batter. Take the larger pan, invert it and place it over the smaller pan. Carefully flip the 2 at the same time, so the batter falls into the larger pan. This takes manual dexterity and a well- greased pan to execute properly. Cook until the other side is also golden brown, then release the edges with a knife or spatula and flip the pan over a plate large enough to hold the entire feinkuchen. Again, it should fall right out of the pan,if properly greased. Slice into pie-shaped wedges. Sprinkle with granulated sugar. Or have maple syrup at the table. The texture should be firmer than a souffle - cooked all the way through.
