Classic Popovers (from Good Housekeeping)
In American Food (1974), the author reports that in the late 1800s, settlers from Maine 'Americanized' the standard English Yorkshire Pudding and came up with the Popover. Some variations include pumpkin puree with allspice and nutmeg, and savory versions include garlic and herbs. But by far, most prefer their Popover without any additions in order to savor the Popover's delicate buttery taste.
- 3 large
- 1 c
- 3 Tbsp
- unsalted butter
- 1 c
- all-purpose flour
- 1/2 tsp
For easier handling, set custard cups on rimmed baking sheet, such as a jelly-roll pan; set aside.
Cooled popovers can be kept at room temperature up to 3 hours or frozen up to 1 month. Reheat at 350°F until crisp.