Popovers

Time to Cook: 
35-40 min
Time to Prepare: 
5 min
Number of Servings: 
10
Learn More About This Recipe +

Do you popover? Similar to Yorkshire puddings, popovers are tasty eggy, buttery hollow rolls you can whip up quickly in a plain old muffin tin. With their hollow interiors they are waiting to be stuffed with delicious fillings and served for breakfast or ripped apart and devoured with grilled meats. You can also make them sweet, by adding fruit and whipping cream. The trick with popovers is to make sure the pan is warm before you pour in the filling, and not to open the oven to peek for the first 20 minutes. If you disturb the popovers they may not rise as much as you like!

These can also be adapted to cook in a standard muffin tin, but you'd want to keep an eye on the baking time so that you don't burn them. Never fear though, popovers are so easy that when I was 12 we'd whip up a batch for an after school snack. Get the kids involved, they'll love making them!

 

Light and fluffy eggy bites

Ingredients

3 Tbsp butter, chilled

4 eggs

1 1/4 cup flour

1 cup milk

2 Tbsp butter, melted

1/4 tsp salt


Directions

1. Pre-heat oven to 375 F

2. In an electric mixer, beat the eggs on high until they are foamy.

3. Add the milk and melted butter, beating on low to mix well.

4. Add in the flour and salt, beating on low to incorporate and then increase speed a little so you get a smooth batter. Beat about 3 minutes.

5. Grease a muffin tin very well with butter, and then divide the chilled butter between the cups. Place the pan in the oven until the butter melts.

6. Divide the filling among the cups, but try not to fill them more than half full.

7. Place the pan back into the oven and bake for about 35-40 minutes, until the popovers are puffed up and browned. Don't open the oven or move the pan for the first 20 minutes to make sure the popovers puff up like they are supposed to.

 popover

8. The popovers lose their crunch when they sit, so turn them out of the pan immediately and give them a poke with a knife to let the steam escape. Serve with roasted meats, as a snack with fruit, or just eat them on their own!

Adapted from The Fresh Egg Cookbook