Perfect for breakfast, lunch, or dinner!
Popovers are light rolls made from an egg batter. The first written recipe originates from 19th century United States. In 1876, a popover recipe was featured in Practical Cooking and Dinner Giving by Mary Henderson. Popovers are an American version of Yorkshire pudding. Yorkshire pudding comes from 18th century England. In modern times the word “pudding” is typically associated with a sweet dessert. During 18th century England batter-based puddings, like Yorkshire pudding, were coming into popularity. These puddings were either baked in an oven or cooked under a spit in the drippings that fell from roasted meat.
The popover name comes from the fact that the batter swells over the top of the tin while it bakes, creating a “popped” look. The batter must be thin in order for popovers to rise, because the rising comes from steam formed from the liquid in the batter. Popovers are a very versatile food. They can be served as breakfast, or with afternoon tea, or as an accompaniment with meat at lunch or dinner.
Makes 12 popovers Vegetarian
Inactive Time 1 hour Prep Time 10 min Bake Time 30 min
Enough softened butter for greasing the pan
1 1/2 tablespoons unsalted butter melted
1 1/2 cups milk, at room temperature
3 extra large eggs, at room temperature
1 1/2 cups all purpose flour
3/4 teaspoon kosher salt
Measure out the milk and eggs and leave alone for 1 hour to reach room temperature.
Preheat oven to 410 F
Grease an aluminum popover pan, that will hold 12 individual servings, with softened butter. Whisk together melted butter, milk, eggs, flour, and salt until batter is smooth. The batter must be thin.
Place greased pan in the oven for exactly 2 minutes to preheat. Then pour batter into popover pan, about half full, and bake for 30 minutes, exactly. Do not open the oven door during the baking process, or else the steam will let out and the popovers will collapse.
A muffin or custard tin can be substituted for the popover pan, just adjust baking time accordingly.
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