Have you ever had a popover? If you haven’t, you’re in for a crunchy-fluffy treat. I have long been familiar with the soft, moist eggy-ness of popovers, thanks to Pie in the Sky, the incredible bakery from which my family has breakfast almost every morning during our yearly two-week residence in Woods Hole, MA.
Here in London, we finally got a muffin tin, and what better way to inaugurate its use than by attempting to make popovers myself?
It was a relatively successful attempt. Like soufflé, popovers don’t have any leavening/rising agents, yet the magical combination of eggs, flour, milk, salt, and butter somehow allows the little guys to puff up beautifully. Mine ended up sinking a bit in the middle, but they still tasted awesome. We enjoyed the popovers with butter, jam, and soft-boiled eggs.
This recipe comes from The Kitchn‘s “How to Make Popovers” tutorial (gosh, I love those tutorials — they make it so easy to cook things that once seemed complicated). I added a few chopped chives to the batter for a little color. Next time I may try making cheesy popovers. How do you like to make and eat your popovers?
Popovers (from this recipe)
- 3 tbsp butter, melted
- 1 cup milk
- 2 eggs
- 1 cup all-purpose flour
- 1/4 tsp salt
- to taste: minced chives or some other fresh herb
- Melt the butter and whisk 1 tablespoon of it into the milk and eggs. Reserve the rest of the butter for later.
- Whisk the flour and salt into the wet mixture until smooth.
- Preheat the oven to 450F (230C) and let the batter sit while the oven heats.
- When the oven is hot, stick the muffin tin in it for 1 minute. Remove the tin and divide the remaining butter between the cups.
- Whisk the batter again until it is bubbly, then fill each muffin cup halfway.
- Bake the popovers for 15 minutes, then turn the heat down to 350F (175C) and bake for 10-15 more minutes. Do not open the oven while the popovers are baking!
- Popovers are best eaten warm, with butter, jam, or an egg, though you can reheat them later.