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Popovers

Popovers

Popovers are a simple wonder of the bread family. Five ingredients and you’ve got something beautiful and delicious.

Flour, kosher salt, milk, butter and eggs. Whisk and bake.

Sit back and watch as the batter billows up, rising tall in the oven. Break one open and you’ll find a tender cavity that beckons for some butter and a smear of jam!

Over the years I’ve tried a number of popover recipes and had my share of results that were just “okay”. I always come back to this old version. The batter can be whisked together by hand and is ready for the oven in a few short minutes.

The baking time seems to be just the right. Enough to create a crispy, golden brown exterior and sturdy enough to hold their shape – but with a light and delicate interior. Sort of a “Goldilocks” popover! This recipe makes six large or twelve small popovers. Bake the batter in a traditional popover pan and you’ll get that elegant, long base – a classic detail of the popover.

If you don’t have a popover pan on hand, you can use muffin tins with good results. Though popovers are best the day they’re made they can also be easily reheated. Pop them back in their pan and bake in a 350-degree oven for about 6 minutes.

Whatever you do, resist the urge to open the oven door while they’re baking. You will be rewarded for your discipline. Popovers are perfect as a dinner roll, wonderful with a bit of chicken salad tucked in the center or filled with jam for tea or brunch. Delightful, delectable!

Popovers

1 cup flour

¼ teaspoon kosher salt

1 cup milk

1 tablespoon melted butter

2 extra-large eggs

In a large measuring cup whisk together the flour and the salt.

In a small bowl whisk the eggs until light and fluffy, about 30 seconds. Add the milk and the butter, blending into the eggs.

Add the milk and egg mixture to the flour and whisk until well blended, about 30 to 45 seconds. Make certain all the flour is mixed in – the batter should be smooth and will be somewhat thin.

Set aside to rest for about 2 to 3 minutes while you prep the pan.

Spray the bottom and sides of a 6-cup popover pan, making sure to coat the cups really well. Heat the pan in a 450-degree oven for 2 minutes. Remove and pour the batter into the cups, dividing between each – they should be about two-thirds full for large popovers.

Bake the popovers at 450-degrees for 20 minutes then reduce the heat to 350-degrees and bake for an additional 12 minutes. Do not open the oven before the baking time is up.

As soon as they’re our of the oven, poke a small hole in the top or side of the popover with the tip of a sharp knife. This allows the steam to escape and keeps the inside of the popover from becoming soggy. Remove the popovers from the pan and place them on a wire rack to cool. Serve hot or room temperature.

Popovers, courtesy of Preserving Good Stock

June 25, 2018
: Makes 6 large or 12 small popovers

Popovers are a simple wonder of the bread family. Five ingredients and you’ve got something beautiful and delicious.

By:

Ingredients
  • 1 cup flour
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • 1 tablespoon melted butter
  • 2 extra-large eggs
Directions
  • Step 1 In a large measuring cup whisk together the flour and the salt.
  • Step 2 In a small bowl whisk the eggs until light and fluffy, about 30 seconds. Add the milk and the butter, blending into the eggs.
  • Step 3 Add the milk and egg mixture to the flour and whisk until well blended, about 30 to 45 seconds. Make certain all the flour is mixed in – the batter should be smooth and will be somewhat thin.
  • Step 4 Set aside to rest for about 2 to 3 minutes while you prep the pan.
  • Step 5 Spray the bottom and sides of a 6-cup popover pan, making sure to coat the cups really well. Heat the pan in a 450-degree oven for 2 minutes.
  • Step 6 Remove and pour the batter into the cups, dividing between each – they should be about two-thirds full for large popovers.
  • Step 7 Bake the popovers at 450-degrees for 20 minutes then reduce the heat to 350-degrees and bake for an additional 12 minutes. Do not open the oven before the baking time is up.
  • Step 8 Quickly poke a small hole in the top or side of the popover with the tip of a sharp knife. This allows the steam to escape and keeps the inside of the popover from becoming soggy.
  • Step 9 Remove the popovers from the pan and place them on a wire rack to cool. Serve hot or room temperature


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