Popovers Recipe by Judi Woodman McComiskey
With a name that describes the way these light “muffins” swell or “pop” over the muffin tin, the popover is basically a Yankee Yorkshire pudding. This may not be immediately apparent, as both dishes have gone through numerous (and separate) changes since “batter puddings” were created in 18th-century England, using the drippings from roasted meat and later repurposed by 19th-century American settlers on the move.
1 tablespoon melted, butter
1 cup milk
1 cup all-purpose flour, sifted
¼ teaspoon salt
How to Make Popovers
Preheat the oven to 450˚F. Grease 8 to 12 muffin tins; set aside. In a medium-size bowl whisk eggs, and then add butter, milk, flour, and salt. Beat with wire whisk or an electric mixer, being careful not to overbeat the batter. Batter should have the consistency of heavy cream. Fill the prepared muffin tins one-third full with mixture. Bake for 20 minutes, and then reduce heat to 350˚F for another 20 minutes. Serve immediately. Yields 8 to 12 popovers.
Recipe Note: If you have a popover pan, it’s even better!
For even more recipes for any occasion, check out our new cookbook!
Leave a ReplyWant to join the discussion?
Feel free to contribute!