This was definitely good, but the fifth star is because it was so easy rather than for taste. I'd never had Kropser before, so I have no basis for comparison. It seemed to me like a cross between a very firm custard and a popover. As written, I thought there was too much butter - melted butter pooled on the top and its flavor dominated. The second time I halved the butter (2 TBSP) and liked it much more. The edges puffed up really high, but the middle stayed flat like a basket, so you can fill with fruit for an attractive presentation. Maple syrup was also good, and I cut up some of the flat middle section into small squares, topped with jam, and served them like cakes. It was good both hot and cold!

Reviewed On: Feb. 22, 2007

I had only had matzo brei with unsoaked matzo. This was a nice variation. Good with maple syrup.

Reviewed On: Jan. 14, 2007

This was good, but a little disappointing. I doubled the allspice and cloves, tripled the cinnamon and ginger and added a few shakes of nutmeg, but the spices were still hard to taste through the molasses. I tried this recipe because I was short on time and it didn't call for refrigeration, but the dough wasn't managable until it had an hour in the fridge. The cookies puffed up too much to hold their shape well and the texture was a bit on the cakey side. But they were still nice in their own way.

Reviewed On: Dec. 14, 2006