Ah, popovers. I cannot think of a more versatile, and cheap, and easy food than popovers. They were our go-to Saturday breakfast growing up, and they’re my go-to Saturday breakfast now. I love them so much that we named cat #2 Popover. We call her Poppy, for short. Cat #1 is Butter. They go so well together. I will always find reasons to post pictures of my cats. Poppy, left, Butter, right.
Back to food-popovers. Popovers are magical bread clouds with a delicate crispy shell, a tender and custard-y middle, and (if made correctly) a hollow cavity that is the perfect host to a number of fillings and sauces. You can eat popovers savory or sweet with just about anything- as a dinner roll, beside a steamy bowl of stew, underneath a tasty gravy, stuffed with fruit and cream… but my favorite way to eat popovers is slathered in butter and homemade jam. Like so.
The best thing about them is that they’re made of five ingredients that I’m confident you have: eggs, flour, butter, salt, and milk. It takes just five minutes to whip up the batter, and thirty minutes to bake. There’s really no reason why you should not whip these up, right now. Go on. Your crusty and fluffy destiny awaits.
You can use a simple muffin tin to make smaller popovers, as I do, or you can get yourself a dedicated popover pan for monster popovers. Generally, smaller popovers will be crunchier, while the larger ones will have a greater proportion of fluffy middle-ness. This recipe from apartment therapy’s thekitchn blog, which has been my popover recipe of choice since 2008, will yield twelve small popovers or six large.
- 1 T. butter, plus extra for greasing the pan (or cooking spray)
- 2 large eggs
- 1 c. flour
- 1/2 t. salt
- 1 1/4 c. milk
- Preheat oven to 450 degrees. Grease a muffin pan or popover pan.
- Melt butter and allow to cool slightly while you prepare the batter.
- In a large mixing bowl (a plus if it's made for pouring) combine eggs, flour, salt, and milk. Whisk until just combined- some small lumps are good.
- Whisk in the melted butter. Pour evenly into prepared pan- each cup will be about 2/3 to 3/4 full with batter.
- When oven is fully heated, put popovers in. Allow to bake for 15 minutes.
- After 15 minutes, reduce oven temp to 350 degrees. Bake another 15-20 minutes, or until puffy and golden brown.
- It is crucial to use an accurate amount of butter. Even a smidge more butter than called for will
- result in dense popovers that don't rise. On the bright side, these are still a suitable vehicle for jam and honey 🙂
- Do not open the oven door at any point that the popovers are baking- this will disrupt the rising as
- IKEA's lingonberry jam is the bees knees on popovers.