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



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.

  • In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.

  • Add sugar and eggs, one at a time, beating well after each addition.

  • Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.

  • Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.

Reviews (3)

21 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 1
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
These did not come together at all. Had to throw them out. Is this actually the right amount of matzo meal?