Perfect Popovers—Perfect for FallJaime
I can’t say enough about how much I love popovers. They are a fantastic accompaniment to any fall dinner, and are a quick, last minute alternative to dinner rolls.
Though the history of these is a bit inconclusive from what I’ve been reading, I like to think of popovers as the buttery American version of Yorkshire Puddings. My ancestors left Yorkshire in 1630, and helped settle part of Connecticut. So though I have a place in my heart for Yorkshire Pudding made with the drippings of a roast beef (which I do make from time to time), I love the simplicity of the popover. It’s light, airy, and chewy, all at the same time. Since it isn’t made with the meat drippings, my kids and I love to stuff the hollow center with butter and jam.
And speaking of kids, mine love how these puff up like magic in the oven.
If you follow a couple of simple steps, these are so easy to make, and so fun, you’ll wonder why you never made them before.
Now, one important step is to use an actual popover pan. You need two, each with 6 indentations. I was lucky enough to find mine at Target a few years ago for a good price. But now they’re a little tricky to find. Click here to buy them on amazon.
If you don’t have the popover pans, you can still make the recipe in a standard muffin tin. They won’t pop up as high, but they still taste delicious.
Here are some tips to follow:
Whisk the batter so it is very smooth. Then let it rest for at least 5 minutes.
Use white flour. I used a wheat/white blend, and it’s good, but they would have puffed up higher with plain white.
When you preheat the pans, cover them with aluminum foil or parchment paper to prevent the butter from splattering.
Make sure your oven is fully to temperature before you place them in the oven.
Don’t open the oven while they’re cooking.
1 1/2 cups unbleached all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
3 large eggs
2 tablespoons melted butter, plus 1 1/2 tablespoons room temperature butter for buttering the pans
1. In a large bowl, whisk together flour, milk, salt, eggs, and melted butter. Whisk until very smooth (if there are some small lumps, that’s okay). Set aside and preheat the oven to 400 degrees.
2. While the oven preheats, use the room temperature butter to grease each indentation well. When the oven is fully heated, place the buttered pans on the center rack of the oven and cover with parchment paper or aluminum foil. Heat in the oven for 2 minutes.
3. Pour batter into pans, a little less than halfway. Shut the oven door, and bake for 30 minutes (no peeking!). Serve immediately.