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Passover Popovers

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Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.

Source: The Martha Stewart Show, April Spring 2007
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21
  • MS11575675
    11 MAR, 2015
    I've made Passover popovers for 55 years and I see many things wrong with this recipe. These won't pop unless put into a very hot (425-450 f) oven. Most recipes say to warm the pans before filling. Add sugar to water before boiling so it dissolves. I use 1/2 cup each matzo cake meal and potato starch (lighter than meal) to 5-6 ex-large eggs. Bake at 450 20 min or till brown; do not open oven door! Turn down to 350 20-30 min more. It should be crusty with an eggy inside. Tricky, but worth it!
    Reply
  • MBS4174
    6 APR, 2012
    This recipe is wrong. You need more matzah meal or maybe less egg? I followed it as written and it was too mushy so I added more matzah meal until it came together better. I would guess that I added about 1/2 c or a little more. This really should be edited.
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  • penwhen
    3 APR, 2010
    These did not come together at all. Had to throw them out. Is this actually the right amount of matzo meal?
    Reply

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