If you stay at my house for the weekend, one thing you can plan on is this: I will make lots of yummy food while you’re here and for sure I will make you Popovers for breakfast. 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.
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 like the pans made specifically for popovers as they will pop much higher than in a muffin tin but, in a pinch, a muffin tin will do just fine!
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!
- 1½ tablespoons melted butter
- 1½ cups all purpose, unbleached flour
- ¾ teaspoon salt
- 4 large or 3 extra large eggs, room temperature
- 1½ cups milk, room temperature
- Preheat oven to 450. Grease popover pan, muffin tins or custard cups with butter.
- Position oven rack on lowest shelf.
- With a whisk, beat eggs, milk and salt. Whisk till just combined and no streaks of yolk are showing.
- 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.
- Stir in butter and combine quickly. Fill cups ⅔ to ¾ full.
- 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!
- 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.
- 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.”
Serve popovers warm from the oven with butter and jam and let the butter melt as you slather it on.
When I made popovers recently, 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.
Why I love this recipe:
Kids love it and love to help you make it
It’s perfect for guests or holidays
It’s delicious and versatile
Here’s a batch made in a deep popover pan, the one from Nordic Ware. They rise super high!
- 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. For savory popovers, 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 always do that 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!