:notice:
Can you remember the last time you went to your favorite restaurant and saw popovers on the menu? Since the restaurants from back in the day don't make them anymore I have learned how to make this classic American brunch dish at home. What I love about popovers is it only takes 5 ingredients and you probably have them in your pantry. And they are so easy to make here's how.
One of the traditions I have at my home is to always make popovers on the Sunday after Thanksgiving. I invite a few friends over. Cut up some fresh fruit, scramble some eggs and cook a few pounds of sausage or bacon and make popovers. My guests also know they have been "volunteered" to help decorate the house and the Christmas tree.
They are actually easy to make and my friends inhale them very time I make them.
3 Cups Flour
3 Cups Whole Milk room temperature
4 Jumbo Eggs or 6 large eggs room temperature
2 Tsp Salt
6 Tbs melted butter *Unsalted butter*
Non-Stick Popover Pans with 6 cups each cup holds 4 ounces
Pre-heat oven to 425 Degrees. Make sure eggs, milk and butter, after being melted are at room temperature. Melt 6 tbs of unsalted butter in a saucepan over low heat. Let cool and set aside. With a hand held mixer combine eggs, salt and milk.
With the mixer running slowly drizzle the butter into the milk and egg mixture. Add in 1/3 of the flour and mix until combined. Do not add flour in all at once as it will be lumpy and you will get soggy popovers. When flour is combined allow mixture to rest for 30 minutes. Pre-heat popover tins for 2 minutes.
When popover tins are per-heated fill each cup 2/3 full bake for 20 minutes at 425. After 20 minutes reduce the temperature to 350 and bake for another 20 minutes. And absolutely no peeking.
When the popovers are done serve with butter, blueberry jam and 2 pots of coffee and lots of great conversation!
Tips: Use hand mixer or stand mixer to incorporate ingredients.
Pre-heat tins for 2 minutes
Let batter rest for 30 minutes before making popovers
If eggs are cold right out of the ice box place them in a bowl of warm water to bring them to room temperature
Note: Every oven is different and it may take more of less time for you to get golden brown popovers.
Last edited:
