Run your two sheets of matzo under some water for a few seconds, making sure to moisten both sides of each one. Then set them to the side to hang out for a bit.
Make the jalapeño infused maple syrup! This is the ingredient that'll take the longest to make, so you'll want to do it first. To do so, halve and core your jalapeño. Then halve each half and place in a small saucepan with 1 cup maple syrup. Bring to a simmer and cook for about 10 minutes. Then remove from heat and set to the side for about 10 more minutes before removing the jalapeño chunks.
While the maple syrup infuses, make the blackberry compote. Add 1 cup blackberries, 1 tbsp lemon juice, and 1 tsp sugar to a medium sized saucepan and cook over medium heat until it starts to bubble. Once it's bubbling, reduce the heat to medium low and mash the berries a bit with a wooden spoon or spatula. Continue to cook for about 5 more minutes and then remove from heat.
Finally, make the matzo brei. Crack 4 large eggs into a medium sized bowl. Add a pinch of salt, beat with a fork and set to the side. Now melt 2 tbsp butter in a large saucepan over medium heat. Break the softened matzo sheets into bite sized chunks and sauté, tossing to coat in butter. Then add the egg mixture to the pan. Scramble the eggs and matzo chunks together. When set, remove from heat.
To serve, top with all the blackberry compote and about 2 tbsp créme fraîche, as well as some additional fresh blackberries. Add jalapeño infused maple syrup to taste, and enjoy!