Holiday Recipes shutterstock_118667482

Published on March 24th, 2013 | by Jennifer Kaplan

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Passover Popovers [Recipe]

shutterstock_118667482

Passover Popovers

Recipe by King Arthur Flour

Popovers without flour — who knew? These light, airy treats combine the best characteristics of popovers, muffins, and cream puffs. Bake them for your seder, and serve to rave reviews!

Yield: 15 to 30 popovers, depending on size.

Ingredients

  • 3 cups water
  • 1 cup vegetable oil
  • 1 to 1 1/4 teaspoons salt
  • 2 tablespoons sugar
  • 1 cup cake meal
  • 2 cups matzo meal
  • 12 large eggs

Cooking Directions

  1. Put the water, oil, salt, and sugar in a saucepan, and bring to a boil.
  2. Remove the mixture from the heat. Stir in the cake meal, then the matzoh meal; the dough will be very stiff. Transfer it to a mixing bowl, and set it aside to cool to lukewarm, about 1 hour.
  3. Preheat the oven to 400°F. Use shortening or non-stick vegetable oil spray to grease a standard muffin tin; a standard 6-cup popover pan; or a 12-cup mini-popover pan.
  4. Crack the eggs into a large measuring cup. With your mixer running, gradually pour the unbeaten eggs into the lukewarm batter. Beat till smooth; scrape the sides and bottom of the bowl, and beat till smooth again.
  5. Scoop the stiff batter into the prepared pan, filling the cups about 3/4 full. You’ll need to bake in batches; this recipe will make 28 muffin-size popovers; 15 standard popovers; or 30 mini-popovers.
  6. Place the pan in the center of the oven, and bake for 10 minutes. Reduce the oven heat to 325°F, and bake for an additional 35 minutes (for the muffin-pan popovers); 40 minutes (for the standard popovers); or 25 minutes (for the mini-popovers). Popovers should be a medium-golden brown. To check if they’re done, pull one out of the pan and break it open; the interior should be mildly moist, but not soggy.
  7.  Remove the popovers from the oven, and tilt them in the pan to cool.

Popover Photo: Shutterstock






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About the Author

is a former marketing consultant who decided, at the age of fifty, to turn her hand to creative non-fiction. Jennifer continues to write about sustainable food and wine, the intersection of food and marketing and food politics for EatDrinkBetter.com and is the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She was been named one of The 16 Women You Must Follow on Twitter for Green Business. She has four kids, a dog, a hamster and an MBA - find her on and .



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