Versatile and Basic Popovers
Why do I call these popovers versatile?
Because they can be served at any time and can be both sweet and savory. They can be served as a dinner roll or for a Sunday brunch or breakfast. Their hollow cup-shape are a perfect vehicle for filling with anything from gravy to berries. You can even spruce it up with herbs and spices and serve as an appetizer.
They are easy to make, only have a few staple ingredients, and only have a few rules to follow. These individual balloons of crusty pastry are delicious and have a serious wow factor.
For a festive breakfast spread, I love to pair these popovers with my Golden Apricot Jam with Kernels or Blackcurrant Jam. They’re perfect companions—bright, fruity, and luxurious against the buttery puff of a warm popover. You could also tuck in a spoonful of my Homemade Lemon Curd for a citrusy zing or slather them with Remarkably Easy Tarragon Butter for a savory twist. And if you’re going for a full brunch, add some slices of Smoked Pork Tenderloin. I always serve them during holidays at Christmas and Thanksgiving with roast beef and turkey.
So what are popovers?
Popovers are an American classic, a version of Yorkshire pudding popular in the UK as a side dish paired with gravy and roast beef. Light and puffy, they are a perfect vehicle for adding fillings. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking and Dinner Giving. “Beat the eggs separately and well, add the whites last, and then beat all well together. They may be baked in roll-pans, or deep gem-pans, which should be heated on the range, and greased before the batter is put in: they should be filled half full with the batter. Or they may be baked in tea-cups, of which eight would be required for this quantity of batter. When baked, serve immediately.”
The name “popover” comes from the fact that the batter “pops” “over” the top of the tin while baking.
Nowadays, popover pans, with narrow straight sides, are specially designed push the batter up and create nice tight stems and blooms up top. The perfect popovers look absolutely delicious and are easy to make.
Versatile and Basic Popovers
Ingredients
- 2 large eggs at room temperature
- 1 cup milk at room temperature
- 1/4 teaspoon kosher salt
- 1 cup flour
- 2 tablespoon unsalted butter melted
- 1 teaspoon butter cut into small pieces
Instructions
Mix the batter:
- In a blender or bowl, whisk together eggs and milk until combined. Add salt and flour all at once. Mix until smooth with only small lumps remaining. Stir in melted butter. Let rest 20–30 minutes at room temperature (optional but recommended).
Preheat oven and pan:
- Preheat oven to 400°F (200°C) for 20 minutes. Place a small piece of butter in each cup of a popover pan or muffin tin. Set tin on a baking sheet and place in oven for 3–4 minutes until butter is sizzling.
Pour and bake:
- Carefully remove hot tin from oven. Quickly whisk batter, then immediately pour into hot cups, filling each just under halfway. Return to oven and bake for 25–30 minutes without opening the door. Popovers should be deeply golden and puffed high.
Vent and serve:
- Remove from oven. Use a paring knife to make a small slit in each popover to release steam. Remove from pan and serve immediately while hot and crispy.
Notes
- Room temperature ingredients: Essential for proper rise and texture
- Don’t open the oven: Steam is crucial for puffing; opening the door causes collapse
- Metal pans work best: Better heat conduction creates crispier exteriors
- Make ahead: Refrigerate batter overnight; bring to room temperature before baking
