Grossi Crackers

What Grossi Crackers are.

If you grew up in a Pennsylvania Dutch community, you probably know what grossi crackers are. Grossi is a dutch word for “large” or “big”. This term is used for this recipes because the process of adding boiling water to crackers makes them become “large”.  In addition to adding (just enough) boiling water to crackers, one also adds real cream. 

This dish is often used to calm a nervous or upset stomach. When a person is just getting over the flu, it’s a great dish to serve to the convalescent person. While the “plating” of this dish is nothing to write home about, when you know about this dish, you don’t care about the “plating”.

Ingredients

For this recipe, you need saltine (or Ritz) crackers, boiling water, and real cream. Choose the amount of crackers you need to serve. Put them in the bottom of a bowl.

Pour boiling water (just enough to barely cover the crakers) over the top. Let the crackers sit for 5+ minutes. If the top of the crackers seem dry, you can add a little more water, but be sure not to add too much.

Pour just enough cream over the top of the crackers to cover them. There is no way to tell you how much water or cream to use, because the amount depends on how many crackers you use and how “soupy” you want the crackers to be.

Some people add browned butter to the crackers as well. How you fix your Grossi crackers depends on how you were raised and how your mama fixed them when you were a child.

Here is the process in photos.