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When I was thirteen I made my very first batch of popovers.
I had no fancy pan and no prior experience with baking any kind of bread what so ever! I was a baking virgin with some eggs, a Williams Sonoma recipe, and a hand-held mixer. Oh, and lots of butter.
My family had just moved to Breckenridge, Colorado. It was mid November and we knew no one and had zero extended family around. It was cold and snowy. Like really really snowy.
This is when my love of cooking and baking began.
Other than getting out for hikes I was pretty much stuck in the house. So what better thing to do than get really into Thanksgiving!
And boy did I get int to it! Seriously, that year we had so much food on our table and there were only 10 of us. We had a lot of leftovers. Mounds of mashed potatoes, sweet potatoes, spaghetti squash, green beans, gravy, turkey, pies, cakes, whipped cream, and butter. The one thing that was completely devoured?
Popovers.
I have made them every Thanksgiving and Christmas since! To this day I can still remember the sight of my mom’s eyes when she took her first bite (3 seconds after removing the pan from the oven, I have steel hands and she has a steel tongue!). Honestly, it was like a kid on Christmas morning times like 15!
These are so easy and such a crowd pleaser! I mean could there be a better thing to look at or eat?
Do not worry if you do not have a fancy popover pan, I know from many years of experience that a good old cupcake pan works just as great! You are going to want to make a lot of these! They are also great for breakfast!
Popovers
Ingredients
- 2 large eggs, at room temperature*
- 1 cup whole milk, at room temperature*
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
Instructions
- Position a rack in the lower third of the oven; preheat to 450 degrees. Grease a standard popover pan. Using a blender, mix the eggs, milk, flour and salt at low-speed until just combined, about 20 seconds. Add the melted butter; blend for 10 seconds.
- Pour about 1/3 cup of the batter into each prepared cup (filling about halfway). Bake for 20 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Adapted from Rachel Ray Mag
Oh popovers, you bring great memories!
Looking for some fancier versions, try these:
Parmesan Popovers with Crispy Sage Garlic Butter
Cinnamon Sugar Brown Butter Popovers
Another great recipe!
Made these again … For breakfast this time. I opened them up and filled them with a poached egg! Yummy!
Thanks for sharing this on Foodie Friends Friday and remember to come back and vote on Sunday..
Your popovers look amazing. I’ve never made them before, but they look so yummy I may have to give it a try! Pinning!
Thanks for pinning! Let me know if you give them a try!
Oh my! I’ve always wanted to make Popovers but never bought the pan. I know I don’t really NEED it but I do want one and this recipe gives me a reason (totally logical). Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
I am totally IN LUV with popovers and a sweet and generous blogger sent me one of these amazing pans last year. I am going to make some this very morning. :))
Over from Flour Me…and following you.
They are so good, right? Let me know how they turn out!
Your popovers look wonderful! And I LOVE that pan!!!! I’ve never seen one of those!
The popovers are delicious! And yeah the pan is pretty cool!
Oh my, they look scrumptious and sound so easy to make. I will give that a try on the weekend! Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you back next week!
They really are so easy! So good to!
I REALLY need to get a popover pan! Popovers remind me of cream puffs hot from the oven. Mmmm!
Hello, new fan here! I found you on the Wednesday Extravananza. I’d like to invite you to join me at the Clever Chicks Blog Hop this week if you can make it. http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-7-country-craft.html
I hope to see you there!
Cheers!
Kathy Shea Mormino
The Chicken Chick
Thanks you! I will see you over there!
Perfect for Thanksgiving!!!!!!!!!!!
They really are, perfect for loading up the gravy!
P.S.S. I used a cupcake tin and it did work perfectly but you need to use a little less than 1/3 cup for each … It made 12 perfectly. But … I will be asking for a popover pan for Christmas!
I love my popover pan! I bought it from amazon, it is the Chicago Metallic Non Stick 6-Cup Popover Pan. Ans yes, ou do need to use a litte less since the muffin tins are smaller.
Oh my goodness! These are wonderful … We ate a few hot right out of the oven … With butter …. Yummy! For lunch I made tuna salad and filled the popovers with the salad … Yummy again! I will definitely make these again and again and again!
P.S. I don’t have a blender so I used my Magic Bullet … Worked perfectly!!!!!
I love what you did for lunch! Sounds really good! So glad you liked them!
I am making these right now . .. I will let you know how they turn out… Wish me luck!!
Good Luck and enjoy!! You will Love them!
YUM!! I’ve never tried to make popovers before. Do you need the popover pan to do this?
You do not need a popover pan! You can just use a cupcake pan! It works great, I used one for many years before I bought a popover pan.
Enjoy!
My mouth is watering just looking at these popovers!! Two Quick questions … These look awesome, but what makes them rise? No yeast, baking powder, etc…? Also, why do you use a blender rather than a mixer?
You need three things: good gluten formation, high heat, and a narrow, high container. The container forms the steam released in the oven heat into one giant bubble. This steam is contained with gluten from flour proteins, starch, and protein from eggs. So the popover literally ‘pops’ with steam, but the steam doesn’t escape because the stretchy protein holds it inside the batter.
You want to use a blender so you can get and evenly mixed batter that is really smooth. A mixer can be used though as well as a food processor. Hope you give these a try!
Tieghan