1 1/4 cups milk
1 cup flour
2 tablespoons butter, melted
1 teaspoon salt
2 large eggs
Directions:
Preheat oven to 450. Grease and flour a popover or muffin tin. In a large bowl, whisk together flour and salt. In the measuring cup you melted* the butter in, whisk together eggs, milk, and the butter. Pour over flour mixture, and gently fold to blend. Fill the popover/muffins wells cups about three-quarters full. The amount you will yield depends on the type of pan used. Bake for 15 minutes. Reduce the temperature to 350, and bake for an additional 20 minutes. They will be very puffy and brown. Remove from pan. You may want to pierce before serving to avoid steam burns.
*in the microwave, less than a minute.
My thoughts:
Popovers are sort of a miracle of baking science. No baking soda, no baking powder, no fluffy eggs whites and yet they puff up to incredible heights. We served these with a green salad with homemade vinaigrette and sliced steak.
Those look unbelievable. And such a simple prep. Did you pour the batter into a preheated pan?
I didn’t, actually. Some recipes I saw called for that, but we had guests so we didn’t.
Very nice. Can’t wait to try them.
Pardon my ignorance, but I have never had a popover. Do they taste like bread? A pastry? What is the consistency like?
I do love popovers!
Popovers are buttery, sort of like a biscuit but almost hollow and smooth. Very light and airy. Almost like crepes.
I love popovers! These look fabulous.
“Popovers” – NO – “Yorkshire Pudding” right??
Popovers are the American verison of Yorkshire Pudding, I think.
Yes, this is the American version of Yorkshire Pudding. The difference being the use of butter instead of the traditional Bacon Drippings – however, I’m sure both versions are excellent when served with roast beef with!
Lorraine
I am an avid readerof your blog and last night I made these to serve along side homemeade beef pot pie.They were amazing.I have never had a popover before,much less known that they were so easy to make. Great recipe. Thank you.
I used this recipe yesterday morning for breakfast. They turned out fabulously, although I may use less salt next time.
The recipe was delicious! One piece of advice – we added the wet ingredients first and then sifted the flour onto the mix before whisking – no lumps!
We had a little bit of time so we were able to preheat the oven and we used a 1/2 teaspoon less salt.
Our results were amazing. Thanks for the recipe!
I made tonight and they didn’t puff up and much. I followed the recipe, but after like 20 minutes total they started to look quite brown, but now burnt. They tasted okay but more like muffin in height etc. No air pocket. Maybe it’s the oven it came with the house my boyfriend is renting and it’s quite old.