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Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts.

My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.

I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried.

Base batter:

• ~ 280g matzo (8 matzo), broken into rough pieces
• 6 eggs
• 420g milk
• 150g water (reduce if cooking as "pancakes")
• 1 tsp baking powder

Basic sweet version:

Add:

• 5 tsp dark brown sugar or silan (date syrup)
• 1 tsp cinnamon
• 1.5-2 tsp salt
• 1/2 tsp black pepper
• optional: 2 tbsp milk powder
• optional: chopped walnuts, dates, raising, or other nuts and dried fruits

By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing:

• Haroset
• Sour cream (or cottage cheese) and honey
• Maple syrup or silan

Basic savory version:

You can add whatever you think will suite stuffing or baked pasta.

• Cheeses - feta, Kashkaval, Swiss, etc.
• Vegetables - browned onions, leek, spinach, chard, mushrooms, etc.
• 2-3 tsp salt (2 should be enough if you add salty cheeses)

Here's my favorite savory version - with leeks and cheese.

Method:

• The batter can be made a day ahead.
• Place broken matzo in a large bowl.
• Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
• Let chill before mixing in the eggs and other ingredients.
• Let soak (an hour or so, at least). 
• Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan.
• Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush the top with butter mid-way baking for added crispness.
• Serve hot.
• Reheats very well in oven or microwave.

Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts.

My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.

I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried.

Base batter:

• ~ 280g matzo (8 matzo), broken into rough pieces
• 6 eggs
• 420g milk
• 150g water (reduce if cooking as "pancakes")
• 1 tsp baking powder

Basic sweet version:

Add:

• 5 tsp dark brown sugar or silan (date syrup)
• 1 tsp cinnamon
• 1.5-2 tsp salt
• 1/2 tsp black pepper
• optional: 2 tbsp milk powder
• optional: chopped walnuts, dates, raising, or other nuts and dried fruits

By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing:

• Haroset
• Sour cream (or cottage cheese) and honey
• Maple syrup or silan

Basic savory version:

You can add whatever you think will suite stuffing or baked pasta.

• Cheeses - feta, Kashkaval, Swiss, etc.
• Vegetables - browned onions, leek, spinach, chard, mushrooms, etc.
• 2-3 tsp salt (2 should be enough if you add salty cheeses)

Here's my favorite savory version - with leeks and cheese.

Method:

• The batter can be made a day ahead.
• Place broken matzo in a large bowl.
• Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
• Let chill before mixing in the eggs and other ingredients.
• Let soak (an hour or so, at least). 
• Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan.
• Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush/top with butter mid-way baking for added crispness.
• Serve hot.
• Can be chilled, and reheats very well in oven or microwave.

Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts.

My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.

I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried.

Base batter:

• ~ 280g matzo (8 matzo), broken into rough pieces
• 6 eggs
• 420g milk
• 150g water (reduce if cooking as "pancakes")
• 1 tsp baking powder

Basic sweet version:

Add:

• 5 tsp dark brown sugar or silan (date syrup)
• 1 tsp cinnamon
• 1.5-2 tsp salt
• 1/2 tsp black pepper
• optional: 2 tbsp milk powder
• optional: chopped walnuts, dates, raising, or other nuts and dried fruits

By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing:

• Haroset
• Sour cream (or cottage cheese) and honey
• Maple syrup or silan

Basic savory version:

You can add whatever you think will suite stuffing or baked pasta.

• Cheeses - feta, Kashkaval, Swiss, etc.
• Vegetables - browned onions, leek, spinach, chard, mushrooms, etc.
• 2-3 tsp salt (2 should be enough if you add salty cheeses)

Here's my favorite savory version - with leeks and cheese.

Method:

• The batter can be made a day ahead.
• Place broken matzo in a large bowl.
• Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
• Let chill before mixing in the eggs and other ingredients.
• Let soak (an hour or so, at least). 
• Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan.
• Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush/top with butter mid-way baking for added crispness.
• Serve hot.
• Can be chilled, and reheats very well in oven or microwave.

Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts.

My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.

I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried.

Base batter:

• ~ 280g matzo (8 matzo), broken into rough pieces
• 6 eggs
• 420g milk
• 150g water (reduce if cooking as "pancakes")
• 1 tsp baking powder

Basic sweet version:

Add:

• 5 tsp dark brown sugar or silan (date syrup)
• 1 tsp cinnamon
• 1.5-2 tsp salt
• 1/2 tsp black pepper
• optional: 2 tbsp milk powder
• optional: chopped walnuts, dates, raising, or other nuts and dried fruits

By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing:

• Haroset
• Sour cream (or cottage cheese) and honey
• Maple syrup or silan

Basic savory version:

You can add whatever you think will suite stuffing or baked pasta.

• Cheeses - feta, Kashkaval, Swiss, etc.
• Vegetables - browned onions, leek, spinach, chard, mushrooms, etc.
• 2-3 tsp salt (2 should be enough if you add salty cheeses)

Method:

• The batter can be made a day ahead.
• Place broken matzo in a large bowl.
• Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
• Let chill before mixing in the eggs and other ingredients.
• Let soak (an hour or so, at least). 
• Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan.
• Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush/top with butter mid-way baking for added crispness.
• Serve hot.
• Can be chilled, and reheats very well in oven or microwave.

Matzo brei can be savory or sweet, and generally can be grouped into two forms. The first has the broken matzo cooked in a pan while stirring, producing a scramble of individual eggy pieces. The second is made by cooking the mixture into a pancake of sorts.

My recipe is of the second type, which over the years I opted to bake in a cake pan, allowing me to have a wetter mixture and requires less work.

I never tried to, but I'm pretty sure that this will work well with flatbreads instead of matzo. Dry the flatbread well in a low oven and weight them when dried.

Base batter:

• ~ 280g matzo (8 matzo), broken into rough pieces
• 6 eggs
• 420g milk
• 150g water (reduce if cooking as "pancakes")
• 1 tsp baking powder

Basic sweet version:

Add:

• 5 tsp dark brown sugar or silan (date syrup)
• 1 tsp cinnamon
• 1.5-2 tsp salt
• 1/2 tsp black pepper
• optional: 2 tbsp milk powder
• optional: chopped walnuts, dates, raising, or other nuts and dried fruits

By itself, the sweet version is not really that sweet, I usually serve it with one or more of the follwoing:

• Haroset
• Sour cream (or cottage cheese) and honey
• Maple syrup or silan

Basic savory version:

You can add whatever you think will suite stuffing or baked pasta.

• Cheeses - feta, Kashkaval, Swiss, etc.
• Vegetables - browned onions, leek, spinach, chard, mushrooms, etc.
• 2-3 tsp salt (2 should be enough if you add salty cheeses)

Method:

• Place broken matzo in a large bowl.
• Heat the water and milk and pour over matzo. This allowes for faster soaking, don't bother heating it if your making the batter a day ahead.
• Let chill before mixing in the eggs and other ingredients.
• Once the liquid is mostly soaked, mix well and pour into a well battered cake pan, casserole dish or loaf pan.
• Bake in medium heat (180 C) for 30-45 minutes, until nicely browned and set. Brush/top with butter mid-way baking for added crispness.
• Serve hot.
• Can be chilled, and reheats very well in oven or microwave.