Popovers are often described as an Americanized version of Yorkshire Pudding. Earlier versions call for the batter to be baked in roasted beef or pork drippings, but more frequently these days you’ll find less meaty recipes drawing attention at restaurants, bed and breakfasts and effortlessly levitating in domestic home ovens. I had my first introduction to popovers at a restaurant in Maine where these were served in place of regular dinner rolls. The crunchy exterior is built around a flaky, chewy, hollow interior created by steam, and perfectly suited for any filling of your choice: butter, preserves, honey, nutella, or how about even a seafood stuffing. Add cinnamon, cheese or herbs to the batter and have a sweet cinnamon popover with tea for breakfast, or a gruyere popover with your steak dinner. They are best enjoyed right out of the oven as soon as they are cool enough to handle, or slightly before that if you have asbestos fingers. Gently puncture the sides with a knife or fork as soon as possible to keep the steam inside from making them soggy. Our favorite recipe is below!
1 1/4 Cups All-Purpose Flour
1/4 Tsp Salt
3 Large Eggs
1 1/4 Cups Milk
1 Tbsp Melted Unsalted Butter
- Oil or spray with non-stick cooking spray popover. Preheat oven to 400° and set rack in middle of oven.
- Preheat popover pan in oven about 2 minutes.
- Blend flour, salt, eggs, milk and melted butter until mixture is consistency of heavy cream, 1-2 minutes.
- Place 1 small piece of butter into each cup and place back in preheated oven until butter is bubbly, about 1 minute.
- Fill each cup halfway with batter and bake 20 minutes. Reduce oven temperature to 300° and bake another 20 minutes.
Recipe from Chicago Metallic: Click here to view recipe and find a popover pan!