Passover Popovers Recipe
Passover Popovers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + standing

Ingredients

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

Directions

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.
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

Nutritional Facts

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

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