Popovers

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The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. They’re fluffy and delicious.

The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. They're fluffy and delicious.

Popovers, America’s version of Yorkshire pudding, are a classic accompaniment for holiday feasts. Using a blender to mix the batter, these airy quick breads are as easy to serve during the week as they are to serve alongside a Perfectly Roast Beef holiday dinner.

If you have never made popovers, you are in for a treat. They’re light, delicious, and versatile. And let’s be honest, the fact that they’re really impressive is a bonus.

They’re as easy to make as they are impressive, though. Here are a couple of tips to help you create popovers that are fluffy, airy and perfectly cooked every time.

Make sure that the eggs and the milk are room temperature. This can take about 3 hours if you pull them straight out of the refrigerator. However, you can speed up the process by placing the eggs in a cup of warm tap water for 10 minutes. Just make sure that they’re completely covered.

I like to warm the milk in the microwave at 30-second intervals until 110˚ F is reached. My microwave took about 3 sessions at 100% power to get the right temperature. Your microwave may be different, so make sure to test the temperature after each session.

Place the muffin tin in the oven as it preheats. Steam is what makes the popovers puff. This step helps to heat the batter immediately creating the perfect environment for the steam.

Baking the popovers initially at a high temperature creates the puff and then lowering the temperature of the oven dries them out so that they retain their light, crisp texture. You may be tempted, but DON’T open the oven door. This can cause the popovers to fall. Sad!

And finally, piercing the sides of the popovers allows the steam to escape so that the popovers don’t collapse.

These are delicious served with my Cream of Asparagus Soup or as a breakfast treat with butter and jam.

Print

Popovers


  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 13

Description

The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. They’re fluffy and delicious.


Ingredients

  • 4 large eggs, room temperature
  • 1 1/2 cups milk, luke warm (110˚ F)
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 3 Tbsp. melted butter
  • Cooking spray

Instructions

  1. Preheat the oven to 450˚ F.
  2. Place a 12-cup muffin tin in the oven as it preheats.
  3. Once the oven has reached 450˚ F, start the batter.
  4. In a blender, combine eggs and milk. Blend for 20 seconds.
  5. Add flour and salt and blend until smooth, about 15 seconds. Scraping down the sides as necessary.
  6. Add the melted butter and blend for 10 seconds.
  7. Remove the muffin tin from the oven, place on a cooling rack and spray the cups and the top of the tin with cooking spray.
  8. Divide the batter evenly between the muffin tins, filling about one-third to three-quarters full.
  9. Transfer to the oven and bake for 25 – 30 minutes until the popovers are puffed and slightly brown.
  10. Reduce the heat to 350˚F. Continue to cook until golden-brown and dry to the touch, about 20 minutes.
  11. Turn the popovers out onto a cooling rack and pierce the sides with a sharp knife.
  12. Serve hot.

Notes

The popovers can be made ahead of time, cooled and then reheated in a 425˚F oven for 8 minutes. They can also be frozen after cooking and reheated from frozen in a 425˚F oven for 10 minutes.

Want to know how to make fluffy popovers? The secret to these perfectly puffed popovers is to preheat the muffin tin and leave the oven door closed during baking. #popover #bread #christmasrecipe #homamde #recipe #easyrecipe

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