1
Beat together eggs, cream cheese, milk, sugar, and salt in a mixing bowl. (The original recipe called for cottage cheese, but I only had cream cheese and I loved the result anyways.).
2
Stir in matzo meal and mix well. You should have the consistency of pancake or latkes batter. Add milk to thin or add matzo meal to thicken.
3
Heat a thin layer of butter or oil in a skillet on medium. (Careful, I learned the hard way that butter can burn easily if it gets too hot.) Drop spoonfuls of batter into the skillet and fry, flipping each chremsel when it browns on one side.
4
Should make about 14 medium sized chremslach, which can feed 2 adults if it is the centerpiece of your meal. (Though if hungry, I could polish off most of the plate by myself.) For a nice touch, you can dust them with powdered sugar or serve with maple syrup.

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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings
Calories 435
Calories from Fat 242		(55%)
Amount Per Serving		%DV
	Total Fat 26.9g	41%
	Saturated Fat 15.1g	75%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 280mg		93%
Sodium 558mg		23%
Potassium 236mg		6%
Total Carbohydrate 33.6g		11%
	Dietary Fiber 0.7g	2%
	Sugars 6.9g
Protein 14.7g		29%
Vitamin A 1069mcg		21%
Vitamin B6 0.1mg		6%
Vitamin B12 1.0mcg		17%
Vitamin C 0mg		1%
Vitamin E 1mcg		3%
Calcium 133mg		13%
Iron 2mg		16%
detailed view... how is this calculated?

Easy Pesach (Passover) Chremslach