PASSOVER POPOVERS
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
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 174 calories, Fat 12g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
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Sefedin Shkreta
[email protected]These popovers were delicious! I love the crispy exterior and the soft, chewy interior. I will definitely be making these again.
Wakobwa Bildad
[email protected]I'm not sure if I did something wrong, but my popovers turned out really flat. They didn't rise at all.
Subarn Joshi
[email protected]Overall, I thought these popovers were pretty good. They were easy to make and they had a nice flavor. I would definitely make them again.
nasrat shah
[email protected]These popovers were a little too eggy for my taste. I think I would use less eggs next time.
Mills 123
[email protected]I followed the recipe exactly, but my popovers didn't rise very much. I'm not sure what I did wrong.
Timor afghan
[email protected]These popovers were a little dry for my taste. I think I would add a little more milk or butter next time.
Nil Kabbo
[email protected]I'm not a huge fan of matzo meal, but these popovers were surprisingly good. The matzo meal gave them a nice nutty flavor.
AT Butt
[email protected]These popovers are a great way to use up leftover matzo meal. I always have some on hand, so I can make these popovers anytime.
rita butcher
[email protected]I've tried a lot of different popover recipes, but this one is by far the best. The popovers are always light, fluffy, and delicious.
Juanito Talaveta
[email protected]I love that these popovers are made with matzo meal. It gives them a unique flavor and texture that I really enjoy.
Bhuban Khatri
[email protected]These popovers are so versatile! I've served them with everything from soup to salad to chicken. They are always a hit.
Mia Lial
[email protected]I've been making these popovers for years and they are always a favorite. They are perfect for a special occasion or just a regular weeknight meal.
Daryn Robbie
[email protected]I made these popovers for my family for breakfast and they were a huge hit! They were so light and fluffy, and the kids loved them.
Janette Whitlock
[email protected]These popovers were a little more work than I expected, but they were totally worth it! They were so delicious and everyone at my seder loved them.
Reaygen Reiling
[email protected]I was skeptical about making popovers because I've never had much luck with them in the past. But these were so easy to make and they turned out perfectly! I will definitely be making these again.
Riaz Ahmed
[email protected]These popovers are so easy to make and they always turn out perfect. I love that I can make them ahead of time and then just pop them in the oven when I'm ready to eat them.
MICHAEL Schmidt
[email protected]I've never had popovers before, but these were amazing! I loved the crispy exterior and the soft, chewy interior. I will definitely be making these again.
Ms Rony
[email protected]These popovers were a huge hit at our Passover seder! They were light, fluffy, and had a delicious eggy flavor. I would definitely make them again.