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.
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- 3 large
- 1 c
- 3 Tbsp
- unsalted butter
- 1 c
- all-purpose flour
- 1/2 tsp
1Preheat oven to 375°F. Grease the inside of eight (7- or 8-oz) baking ramekins with melted butter or no-stick cooking spray. (Or, for twelve smaller popovers, grease twelve standard-sized muffin-pan cups.)
For easier handling, set custard cups on rimmed baking sheet, such as a jelly-roll pan; set aside.
2In food processor or blender, puree the eggs, milk, flour, butter and salt until smooth.
3Divide batter evenly among cups, filling cups about half-full (to leave room for popovers to puff up).
4Place the baking sheet in preheated oven, and bake for 40 minutes.
5With small pairing knife, cut a small slit in the top of each popover. Bake for 10 more minutes. Remove from oven; immediately transfer popovers to wire rack. Serve warm.
Cooled popovers can be kept at room temperature up to 3 hours or frozen up to 1 month. Reheat at 350°F until crisp.