I never really thought to give popovers a try until my friend Emari posted about them over the summer. I’ve since made them a few times, tried a couple different recipes, and started to get a little creative, even. They are so simple to make and come together in a flash. They would be perfect for a breakfast or brunch with friends since you don’t need to stand over a hot stove or griddle all morning.
I’ve actually fallen in love with popovers. Did I just admit to that? Try them and you will too. You don’t need a special pan…a basic muffin tin will work just fine (but if you have a popover pan then, by all means, use it!). They are light and airy, yet salty and buttery too. I made a warm raspberry sauce to accompany them and it was basically dessert.
I made half of the popovers savory by adding chopped ham and shredded cheddar into the middle and topping them off with some freshly cracked black pepper before baking. And since I can’t leave well enough alone, I drizzled on some maple syrup and dusted them with powdered sugar for a take on a Monte Cristo sandwich. Are you drooling yet?
A couple tips:
You want a smooth batter…lumps mostly fall to the bottom when baking and will make for a dense popover. Not really what you’re looking for. For whatever reason I can never get it smooth enough with just a whisk so I mix the batter first with a fork to get the majority of the lumps out before whisking.
Don’t be shy when buttering the tins…the excess butter will give the popovers a nicely golden and buttery crust.
Here are the recipes so you can try them for yourself!
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups milk
- 1 1/2 tablespoons salted butter, melted
Preheat oven to 425˚F. Generously coat a standard-size muffin tin with softened butter. In a medium bowl combine the flour and salt. In a separate bowl, beat together the eggs, milk, and butter until combined well. Add the wet ingredients to the dry ingredients and whisk until smooth.
Pour the batter into the prepared tins, only filling each well about halfway to three-quarters full. Note: transfer the batter from the mixing bowl to a liquid measuring cup for easier and cleaner pouring.
Bake for 3o minutes. DO NOT open the oven door during baking. Remove from oven and pierce the tops with a sharp knife to allow steam to escape. Serve immediately with your choice of toppings (maple syrup is delicious or a warm raspberry sauce, recipe below).
Source: adapted from Ina Garten
+ Warm Raspberry Sauce
yields about 1 cup
- 1 bag (12 oz) frozen raspberries
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/3 cup sugar
Combine all ingredients in a small saucepan. Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally and using the spoon to break down the berries. Boil until the sauce had reduced slightly (no longer watery but still a pourable consistency). Remove from heat and serve warm. Note: before the sauce is done cooking give it a taste and add more sugar if you feel it’s needed. I prefer this sauce a little tart but you may like it sweeter.
This would also be great on ice cream, yogurt, or even toast.
+ ham & Cheddar
for 12 popovers
- 1/2 cup chopped ham
- 1/2 cup shredded cheddar
- freshly ground black pepper
Follow the above popover recipe until you’re ready to fill the muffin tins with batter. Fill each well about a quarter full. Sprinkle in a little ham and a little cheese, and then top it off with more batter. Crack some black pepper over the top and bake as directed above.
They won’t completely ‘pop’ like the basic popovers but they still get light and airy, with a sprinkling of ham and cheese throughout.
If you try them let me know what you think!