Popovers

ByKerry
4 Comments
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Popovers are light and airy with a great eggy flavor. Super easy to make and amazing to eat. Delicious with butter and jam.

As you can see in my pictures, popovers don't always pop. Sometimes it can be tough to do. The ingredients are simple but popping can be an issue. They taste the same whether they pop or not. They are still delicious

What's the secret to getting them to pop? 

Preheating the pan will help with getting them to pop over. Using a popover pan is a necessity. The cups being separate is important. Another important step is to not open the oven at all while they are baking. This is very important.

 

 

Are popovers and Yorkshire pudding the same thing?

They are very similar. However, Yorkshire pudding uses drippings from a beef roast. Popovers have a little bit of a lighter flavor because of this.

Now making popovers takes a little planning ahead.  Just a little.  You will need your eggs and milk to be room temperature.  So take those out an hour or so before you begin to make them.

📖 Recipe

Yield: 6 popovers

Popovers

Popovers
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tablespoon & 1 teaspoon butter, divided
  • 4 ¾ oz all purpose flour, about 1 cup
  • 1 ½ teaspoon salt
  • 2 large eggs, room temp
  • 1 cup whole milk, room temp

Instructions

  1. Preheat oven to 400.
  2. Grease popover pan (6 cups) with 1 teaspoon butter. 
  3. In a food processor, combine remaining ingredients. Mix until smooth.
  4. Pour batter in pan dividing evenly among the 6 cups. 
  5. Bake for 40 minutes. DO NOT open the oven while baking. They won't pop if you open the door. 
  6. When done, remove from oven and put on a cooling rack.
  7. Cut a small slit in the top to let excess steam out.
  8. Serve warm. They don't keep well so enjoy right away.

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 130Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 68mgSodium 628mgCarbohydrates 18gFiber 1gSugar 2gProtein 6g
© Kerry
This recipe is part of the Cooking & Baking Goals for 2014 Series. 

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4 Comments

  1. They look like basically what I would call Yorkshire Pudding... not sure what's up with having a special pan for them, though! 🙂

    Reply

    1. When I was doing research on why there aren't popovers in SE Idaho, I found that they are a version of Yorkshire Pudding.

      Reply

    1. This basic popover recipe would be so good with honey in the center. I had a lot of fun making them. Thanks for stopping by.

      Reply