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!
- 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
- Put the water, oil, salt, and sugar in a saucepan, and bring to a boil.
- 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.
- Heat the oven to 400 degrees 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.
- 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.
- 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.
- Place the pan in the center of the oven, and bake for 10 minutes.
- Reduce the oven heat to 325 degrees 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 oggy.
- Remove the popovers from the oven, and tilt them in the pan to cool.
Hands-on: 15 to 20 min | Baking: 35 to 50 min
Total: 1 hr 50 min to 2 hr 10 min | Yield: 15 to 30, depending on size
Recipe and photo used with permission from:
King Arthur Flour