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
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.
Preheat 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 soggy.
Remove the popovers from the oven, and tilt them in the pan to cool.
Hands-on time: 15 mins. to 20 mins.
Baking time: 35 mins. to 50 mins.
Total time: 1 hrs 50 mins. to 2 hrs 10 mins.
Yield: 15 to 30, depending on size
Recipe and photograph used with permission from
King Arthur Flour - kingarthurflour.com.