Easy Popovers Recipe
Popovers are quite simply the easiest but most delightful breakfast item. If you’re not familiar, popovers are these big, hollow rolls prepared with a batter similar to Yorkshire pudding. I am much more of a savory lady myself, so I love to serve popovers with lots of salt and butter to accompany a steak. You can also serve popovers as a light dessert with anything like whipped cream, berries and caramel sauce.
This easy popovers recipe can be made using either a popover pan or a muffin pan. The trick I have found making these is simply temperature control–always keep you milk and eggs at room temperature and you’ll crush it.
Pop culture trivia hour because blog theme: Once Dr. Seuss was asked to give a commencement speech at Lake Forest College and accepted the opportunity thinking he was solely winning an award. He backed out but still agreed to accept the award onstage, only to whip out this improvised poem last minute that uses popovers as a metaphor. Straight up–even Dr. Seuss was subconsciously consumed by popovers. But also a total G because the poem is a metaphor about how bad most commencement speeches are.
My Uncle Terwilliger on the Art of Eating Popovers
My uncle ordered popovers
from the restaurant’s bill of fare.
And, when they were served,
he regarded them with
a penetrating stare…
Then he spoke great Words of Wisdom
as he sat there on that chair:
“To eat these things,”
said my uncle,
“you must exercise great care.
You may swallow down what’s solid…
you must spit out the air!”
as you partake of the world’s bill of fare,
that’s darned good advice to follow.
Do a lot of spitting out the hot air.
And be careful what you swallow.
- 1 cup flour
- 1/4 teaspoon salt
- 2 eggs (room temperature)
- 1 cup milk (room temperature)
- 1 tablespoon unsalted butter, melted
- Pre-heat oven to 450 degrees F.
- In a large mixing bowl, combine all ingredients.
- Whisk until smooth.
- Spray popover pan or muffin pan with non stick spray, butter or oil.
- Pour egg batter into each tin cup until about half full.
- Bake tin in oven at 450 degrees F for 15 minutes.
- Without removing the tin from the over, lower the temperature to 350 degrees F and bake for an additional 20 minutes.
- After 35 minutes total, remove tin from oven and insert a knife to create a slit in each popover. This allows the hot air to escape and keeps the popovers from collapsing.
- Eat whole or cut in half and add salt, caramel, whipped cream, etc.
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