Sometimes I feel like baking, but not doing anything that involves yeast, or rising time, or frosting. Mainly I just want to eat something fresh out of the oven. And it’d also be nice if I didn’t gain 30 pounds or eat way more sugar than I should.
This is why popovers are perfect.
They are quick, they taste delicious all on their own, and they are the perfect vehicles for…well, anything. Jam, fruit, honey, butter, cream cheese, peanut butter (and bananas), yogurt, and whatever else you can even imagine needing a vehicle to find its way into your belly.
Popovers (from The America’s Test Kitchen Family Cookbook)
- 2 eggs
- 1 C all-purpose flour (I considered trying whole wheat, but chickened out. Will make again and reassess)
- 1 C milk (I used 1%)
- 1 T unsalted butter, melted
- 1/2 t salt
- 1 T vegetable oil (divided)
The cool thing about popovers is that they are so tall based solely on the fact that they cook super fast in a hot oven–the steam makes them rise. No yeast or baking soda to be found.
I think that’s cool, at least.
So in order to make sure that your popovers rise, preheat the oven to 450 degrees. Place the rack in the lowest position, and divide the vegetable oil between ten spots in a muffin tin. If you have a 12-muffin tin, use the outside ten cups and leave the middle two empty. Otherwise, just use whatever ten you got. No need to get crazy. Pour the oil into the bottom of the tin (don’t worry about spreading it around) and stick it in the oven to preheat.
Blend the eggs and milk together in a blender for a few seconds until light and fluffy. Add the butter, salt, and flour and blend for a few minutes until totally smooth and bubbly. Set the mixture aside to rest for 20 minutes or so while the oven preheats. You want the oil in the muffin tins to be positively hot and smokin’.
In order to have the poppiest popovers, do the next step as quickly as you can. As soon as the batter is rested, take out the muffin tins (one at a time, if you used two), and divide the batter evenly between the ten cups. Return to the oven as quickly as possible, and bake for 20 minutes without opening the door.
Turn the heat down to 350 after 20 minutes are up and let the popovers finish browning all over–about 5-10 minutes longer. I opened the door after the first 20 minutes were up just to see how things were coming along, and I only needed a few more minutes for them to finish browning.
Remove the popovers from the oven and let them cool for a few minutes ’til they are handleable. Pop ‘em out and eat them warm.
I just love how light and tasty these are, while still being chewy and savory.
I had one with a bit of butter and raspberry jam. So good.
I ate two more plain.
Just kidding.
Except not kidding. I really ate two more. I counted it as part of my lunch.
We ate all ten of them by the next morning–these are a really fun and cute baked good for a breakfast or brunch you might be serving (say, for Christmas). And it’s not that bad for you if you end up eating four of them in 24 hours–unless they are all stuffed with butter and honey.
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Jo
December 8, 2011 at 11:32 pm (UTC -4) Link to this comment
Looks delicious. Would love for you to share this with us over at foodepix.com.
Lyn @LovelyPantry
December 9, 2011 at 2:18 am (UTC -4) Link to this comment
Guess what? I’m SOOOO making these! LOL! I’ve been planning to make Popovers (I even got the special pan) and somehow I came across your blog with such lovely photographs. Its a sign! Thanks for sharing! Your blog is great! ~ Lyn
natalie (the sweets life)
December 9, 2011 at 12:42 pm (UTC -4) Link to this comment
We grew up having popovers every Thanksgiving—to date they’re one of my favorite ‘bread items’. I have my own popover pan now and don’t use it as much as I should…I need to change that! I did try pumpkin popovers this year that were wonderful!
kero
December 9, 2011 at 6:19 pm (UTC -4) Link to this comment
oh, i love how easy and delicious these sound. i think i just found tomorrow morning’s breakfast! thank you, as always! =)
kero
March 26, 2013 at 5:17 pm (UTC -4) Link to this comment
Cleaning out my Reader and saw that I had starred this recipe, but I never came back with an update. Made these and they were so easy and delicious piping hot out of the oven with some butter and jam. I’ve made them several times since and you are right, they key to success is a SMOKING HOT pan before adding the batter. Thanks so much for this recipe!
Lauren Zietsman
March 29, 2013 at 8:27 pm (UTC -4) Link to this comment
so happy for the update! I think I may have to make these again, too!
selina
December 10, 2011 at 9:35 am (UTC -4) Link to this comment
oooh these look really similar to Yorkshire Puddings which are traditionaly paired with a sunday roast in England but can also be eaten with butter and jam the only difference is that yorkshire puddings dont have butter in the batter otherwise it is pretty much the same!
Popovers
April 5, 2013 at 6:29 pm (UTC -4) Link to this comment
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