Popovers have an important role at the table, substituting for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
- 1 cup water
- 1/2 cup safflower oil
- 1/8 to 1/4 teaspoon salt
- 1 cup matzo cake meal
- 7 large eggs
- Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes.
- Transfer mixture to a blender. Add two eggs; process, covered, until blended. Continue adding eggs, one at a time, and process until incorporated. Process 2 minutes longer or until mixture is smooth.
- Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until puffed, very firm and golden brown. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot. Yield: 1 dozen.
Originally published as Passover Popovers in Taste of Home April/May 2015, p69
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