It’s a chilly, rainy day today, and nothing seems more inviting than a bowl of simmering soup accompanied by some fresh, out of the oven, popovers. A few months ago, I visited my sweet sister in-love and she introduced me to this easy popover recipe.
Just a mixture of simple ingredients, which produces light and airy popovers. The key to this baked delight? A light touch when mixing and a nice, hot oven.
“The popover is a culinary marvel, a loose batter that, with the aid of a hot oven, expands like a golden cumulus cloud, producing a crisp, hollow pastry with a soft, eggy interior. While the mixture is very similar to crepe batter, when you confine it to deep, narrow, muffin-like molds, the surface of the batter sets and the air is trapped, so that the pastry has nowhere to go but up and out, creating a gravity-defying bubble.”
Isn’t that a wonderful description, courtesy of the NYT’s? It makes me want to try every popover recipe available. Enjoy this simple popover recipe that warms the soul on a cold, rainy day.
Recipe: Popover Recipe
Summary: This easy popover recipe produces a light and airy texture with just the most simple of ingredients.
- 1 1/4 cups milk
- 1 1/4 cups flour
- 1/2 tsp. salt
- 3 jumbo eggs
- Preheat oven to 425
- Liberally grease a non stick popover or muffin pan with softened butter.
- Pour milk into bowl.
- Add flour and salt.
- Beat with wire whisk until well blended.
- Do not over beat. This is key.
- Add eggs one at a time, beating each until well blended.
- Pour batter into popover or muffin pan, filling 3/4 full.
- Bake at 425 degrees for 20 minutes.
- Reduce oven temp to 325 and continue baking an additional 15 minutes or until golden brown. Do not open the oven to peek.
- Serve immediately with lots of yummy butter.
Preparation time: 5 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 8