Passover Popovers

 

Popovers for Passover

Mrs. Cohen used to make these every week, and they were delicious. She used to say just 6 ingredients make this flexible recipe into something so delicious you’ll want to make it all the time. She was so right, between these popovers and the British Yorkshire pudding, I could die happy with either one being served.

What I found simple in this recipe is that you didn’t need any fancy equipment. A simple muffin pan and the mixed ingredients, plus the oven, and you're set.

Popovers and muffins made with Matzah are not just Kosher,  they're a delightful addition to your Seder dinner!  Elevate your celebration with these tasty treats.

What Are Passover Popovers?

I can remember asking Mrs. Cohen what Passover Popovers were. She explained that “during Passover, grains that ferment and leaven are off-limits—think wheat, barley, spelt, oats, and rye. Instead, we whip up delicious bread from matzo cake meal! This unleavened delight is a staple for honoring the Exodus during Pesach.” I then asked her how to make Matzo Cake Meal? Her response was simple, “take a box of matzoh’s and crush them until they are a fine powder substance.” She made the flour by hand in a plastic bag, me I use the food processor and crumble them up to the same fine powder crumb.

Servings: 12

Equipment

Popover Pan

2-Quart Saucepan

Ingredients

1½ cups water

1/2 cup canola oil for the kosher option

1 tsp salt

1 tbsp sugar

1½ cups matzah cake meal

7 eggs

Instructions

Combine water and oil and bring to a boil. in a 2-quart saucepan.

Remove the pan from the heat and, using a wooden spoon, stir in dry ingredients until well combined. The batter will be very thick. Allow popovers to cool slightly.

Stir in eggs one at a time until well combined. Rest batter for 30 minutes.

Preheat oven to 400 °F. Grease a muffin or popover pan. Fill cups 3/4 full.

Bake muffins for 20 to 25 minutes and popovers 30 to 35 minutes or until golden brown.

Remove from the oven and turn out onto a towel or cooling rack, and allow to cool.

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality