Popovers made with matzo meal — who knew? These light, airy treats combine the best characteristics of popovers, muffins, and cream puffs. Depending on how you observe Passover, these popovers can make a great addition to your Seder.
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 matzo 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°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 until smooth; scrape the sides and bottom of the bowl, and beat until 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°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 a bit. Serve warm or at room temperature.
Store any leftover popovers, well wrapped, for a day at room temperature; freeze for longer storage.
