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 TimePrep: 25 min. Bake: 20 min. + standing
- 1 cup water
- 1/2 cup safflower oil
- 1/8 to 1/4 teaspoon salt
- 1 cup matzo cake meal
- 7 large eggs, room temperature
- 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 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer.
- Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. 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.