Popovers have an important role at our table during Passover: They substitute for bread. When they are puffed and golden brown, you know they are ready to share.
—Gloria Mezikofsky, Wakefield, MA
Prep: 25 min. Bake: 20 min. + standing Makes: 1 dozen
1 cup water
1/2 cup safflower oil
1/8 to 1/4 tsp. salt
1 cup matzo cake meal
7 large eggs
1. Preheat the 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 until the mixture is smooth, about 2 minutes longer.
3. Fill the prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open door); leave popovers in the oven 10 minutes. Remove from oven; immediately remove from the pan to a wire rack. Serve hot.
Note: This recipe was tested with Manischewitz cake meal. Look for it in the baking aisle or the kosher foods section.
1 popover: 174 cal., 12g fat (2g sat. fat), 109mg chol., 66mg sod., 11g carb. (0 sugars, 0 fiber), 5g pro.