Popover Recipe
These easy popovers are cooked so they have a deep golden brown crispy exterior but the inside is soft and buttery. It's a such an easy side dish that goes great with main meals, breakfast, and brunch.
Ingredients
- 3 tablespoons salted butter melted
- 3 large eggs room temperature
- 1 cup whole milk room temperature
- 1 cup all-purpose flour
- ½ teaspoon sea salt
Instructions
- Place a popover pan in the oven on a bottom shelf. Position a second shelf about 12 inches above the bottom shelf. Place a sheet pan on the top shelf (this will help protect the popovers from over-browning.
- Preheat the oven to 450°F. Continue heating the oven for 20 minutes after the oven registers 450°F.
- Meanwhile, place tablespoons melted butter, eggs and milk in a blender and pulse to blend completely. Add the flour and salt and pulse several more times until combined. Leave the mixture to set for 15 minutes.
- When the oven has been thoroughly preheated, carefully pour a drizzle of melted butter into the bottom of each cup - the butter may splatter so be careful. Work quickly to fill each cup with a bit of the butter.
- Pour the rested batter into each cup - filling about ⅔ of the way full.
- Bake for 20 minutes, then turn down the oven to 350°F (without opening the oven!) and continue baking for 10 minutes more.
- Remove the popovers from the oven and serve immediately with butter and/or jam, if you wish.
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Notes
Storage:
Popovers are best eaten immediately and leftovers can be enjoyed for several hours after they’re baked. After several hours, the popovers become dry and tough and should be discarded. The batter can be made in advance (a day ahead) and stored in the refrigerator, but it must be warmed to room temperature before baking.
Notes:
Popover pans give the popovers their distinct tall base and large domed top look. The tins are also further apart, allowing room for the popovers to puff quite a bit. A muffin tin can be used if a popover pan isn’t available.
For the best results, follow the recommendations for room temperature and rested batter, preheating the oven and popover pan adequately, and pouring the melted butter into the popover tin. These three factors together make a big difference in the finished result.
The popovers need to cook long enough for the steam to really puff the batter and then for the batter to form a tough enough shell that the popovers hold (most) of their shape. Because of this, the tops of the popovers can become too dark. Placing a sheet pan on the top rack does make a difference in blocking that top heat and keeps the popovers golden brown while having enough time to cook all the way.
Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 143mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 180IU | Calcium: 34mg | Iron: 1mg
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