Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger

While I didn’t grow up eating gebrochts, my father always made matzah brei on the last day of Pesach when we could get our matzah wet. When I was assigned to Naomi for the minhag swap, I was excited to do something out of the box, and waffles just seemed like the perfect dish!
YIELDS 6 WAFFLES

• 4 matzos
• ½ cup whole milk
• 4 eggs
• 1–2 Tbsp sugar
• 1 tsp vanilla extract
• pinch of salt
• butter or oil, for greasing
• maple syrup, for serving

Under cool running water, rinse the matzah until moistened and break up into small pieces. Place the crushed matzah in a large bowl, and add the milk, eggs, sugar (to taste), vanilla,
and salt. Grease a waffle iron with butter or oil and fill with matzah brei batter. Cook until golden brown. Serve hot with maple syrup.

See Chanie Apfelbaum's recipe here.

(Originally featured in Family Table, Issue 735)