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.
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
- 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
- Preheat the oven to 400°F for 20 minutes.
- Prepare popover tin or muffin tin. Place 1 piece of butter in the bottom of each cup and on a baking sheet.
- In a bowl, slightly whisk the eggs. Whisk in the milk. Add the salt.2 large eggs, 1 cup milk
- Add the whole flour at once and mix until only small lumps are left. Stir in the melted butter.1/4 teaspoon kosher salt, 1 cup flour, 2 tablespoon unsalted butter
- Set aside (20-30 minutes).
- Place the baking sheet with prepared popover tin in the oven for 3-4 minutes.1 teaspoon butter
- After 3-4 minutes, carefully remove the hot tin from the oven (the butter will be sizzling now). Quickly whisk the batter, and immediately pour the batter into the cavities (a little bit less than half full).
- Bake for exactly 25-30 minutes without opening the oven door.
- Remove each popover from the pan (with paring knife make a small incision for the steam to come out.)
- Serve while hot.