Passover Popovers Recipe
Passover Popovers Recipe photo by Taste of Home
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Passover Popovers Recipe

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Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they’re ready to share. —Gloria Mezikofsky, Wakefield, Massachusetts
TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + standing
MAKES: 12 servings


  • 1 cup water
  • 1/2 cup safflower oil
  • 1/8 to 1/4 teaspoon salt
  • 1 cup matzo cake meal
  • 7 large eggs

Nutritional Facts

1 popover: 174 calories, 12g fat (2g saturated fat), 109mg cholesterol, 66mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 5g protein.


  1. 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.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested with Manischewitz cake meal. Look for it in the baking aisle or kosher foods section.
Originally published as Passover Popovers in Taste of Home April/May 2015, p69

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