To me the popover would have to be one of life’s simplest pleasures. Breaking open the crisp outer crust of one of these warm, cloud-like rolls to discover a soft, custardy, eggy lining is just heaven.
The popover is a light hollow roll, the American equivalent of a British Yorkshire pudding. Made with just a few simple ingredients, it is much lighter than a croissant or cinnamon roll, but equally as delicious. While the Brit’s commonly use their version as a dinner roll to mop up gravy, many American dishes fill the pocket with everything from soup to salad. I prefer the popover for breakfast or brunch, savoring them on their own with perhaps only a smear of butter, a spoon of fresh strawberry jam, and a cup of coffee.
Fool-proof method for making the perfect popover. Mix batter in you blender to create an eggy breakfast treat.
- 1 Tablespoon unsalted butter melted, plus more for greasing tin
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 large eggs room temperature
- 1 ¼ cups milk room temperature
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Position the rack in lower portion of your oven and heat to 450°F.
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Generously grease a 6-cup popover pan with a tablespoon of butter and set aside.
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Place all ingredients in a food processor.
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When the oven is up to temperature, slide the empty popover tin in the oven for 5 minutes. While the pan is heating, process the ingredients for 30 seconds, just long enough to make a smooth batter. Do not over-process.
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Transfer the batter into a measuring cup or something that will be easy to pour from. Remove the heated tin from the oven and divide the batter equally between the six cups, filling them about half to two-thirds full.
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Place the pan in the oven and bake for 15 minutes. Lower the temperature of the oven to 350°F and bake for another 25 minutes. Keep the door closed during the baking.
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Remove the popovers to a cooling rack and using a sharp knife pierce the top of each to create a steam vent.
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Serve warm with fresh butter and some Strawberry Jam.
There are hundreds of recipes for popovers, and as nearly as many different thoughts on the science of the roll. I have found that too many are simply over-complicating the process.
The eggs and milk should be at or near room temperature, the oven must be hot, and once they are in keep the door closed.
The baking times listed here are for use with a popover pan, which allows for better air circulation. Muffin tins can also be used however you may need to adjust your oven times.
Those are some beautiful popovers! I haven’t made any in ages, I forgot how good they are…I’ll have to give them a try again.
I think they get forgotten. People are under the impression that they are very difficult to make, when they really are not. Almost nothing as good as one hot out of the oven! Thanks Laurie for “popping” by.
I’ve never made popovers, Christoph. They require a long baking time, and a very hot oven, at least for the first part, but I can imagine all sorts of possibilities for fillings. Well done.