If you saw last weeks post for Fire Roasted Tomato Soup with Grilled Cheese Croutons, you’ll remember we have friends coming to visit, our best friends from Orlando where we lived for 20 years until 18 months ago. I plan to make lots of yummy food while they’re here and one thing for sure on my list is Popovers. Never had one?

According to Wikipedia,

A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire Pudding, typically baked in muffin tins. Popovers may be served either as a sweet, topped with fruit and whipped cream for breakfast or with afternoon tea, or with meats at lunch and dinner.

 

When I was growing up,  popovers were a staple on holidays. Made either by my mom or sister, we would devour them along with crisp bacon, scrambled eggs my dad made special by adding cheese & chives, and fresh fruit. They’re lovely, light, crisp and slightly eggy and the perfect vehicle for soft butter and homemade jam,  marmalade or Spicy Apple Butter. You can also do a savory version with cheese and herbs. I keep mine very simple.

Ideally, you want to bake them in popover pans made specifically for popovers but they will work just fine in a muffin tin. I just ordered this one from Nordic Ware: Nordic Ware Grand Popover Pan It’s the best reviewed and though it’s a bit more expensive than some of the others, the coating won’t flake off over time plus, it’s made in the USA. And I like that. And, it makes perfect popovers, high and mighty!

Because you start them out in a hot oven, they rise quickly and ‘pop-over’ the sides of the pan. Kids love to help make popovers and they love seeing them pop!

Serve popovers warm from the oven with butter and jam and let the butter melt as you slather it on. Hmmmmm….our friends can’t get here soon enough!

When I made popovers last week, I added a sprinkle of grated parmesan cheese to the top of the batter for a savory kick. You can do them like that or add a sprinkle of sugar for a sweet touch. Or, just keep them plain 🙂 I like the recipe from King Arthur Flour a lot so that’s the one I’m using.

Here’s a batch made in a deep popover pan. They rise super high!

Popovers

Makes 10-12

•  1 1/2 tablespoons melted butter
• 1 1/2 cups all purpose, unbleached flour
• 3/4 teaspoon salt
• 4 large or 3 extra large eggs, room temperature
• 1 1/2 cups milk, room temperature

1. Preheat oven to 450. Grease popover pan, muffin tins or custard cups with butter.
2. Position oven rack on lowest shelf.
3. With a whisk, beat eggs, milk and salt. Whisk till just combined and no streaks of yolk are showing.
4. Add flour all at once. Beat about 20-30 seconds with whisk until no large lumps are left. Small lumps are okay. Don’t overbeat.
5. Stir in butter and combine quickly. Fill cups 2/3 to 3/4 full.
6. Bake the popovers for 20 minutes then reduce heat to 350 and bake another 10-15 minutes. They should be a deep, golden brown. Do NOT open the door to peek or they won’t pop!
7.  If you plan on serving the popovers immediately, remove them from the oven and stick the tip of a knife into the top of each to release steam and help prevent sogginess. Slip them out of the pan and serve.
8. On the King Arthur Flour site they suggest this: “If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.”

Kate’s Tips

• To keep popovers from getting soggy, when you remove them from the oven, stick the tip of a sharp knife in each to let the steam escape and prevent sogginess.
• The batter will be thin, like pancake batter.
• You can make them with a gluten free flour mix like this one from King Arthur Flour: King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces.
• Add ins: try a sprinkle of parmesan or grated cheddar cheese on top of the batter before you put the popovers in the oven. Or, a sprinkle of sugar. Fresh herbs would be delicious. Think chives or thyme, just a teaspoon and a half added to the batter.
• Ina Garten, The Barefoot Contessa, advises you to heat the popover pan in your preheated oven for 2 minutes before baking. I do that too and it works great.
• For a lovely brunch dish, try serving them this way: Split popovers open and spoon in creamy, herb scented scrambled eggs. Yum!
• Serve with lots of soft butter, honey or marmalade/jam. Once you try popovers, you’ll want to make them again and again!

This popover was made in a muffin tin so it’s not as high but still delicious!

These were made in a popover pan.

Enjoy!