This classic Popover Recipe gives you the best popovers that are light, buttery, and fabulous that is crispy exterior with a hollow interior. An easy recipe to make for breakfast, dinner, or dessert. It is an airy roll made from an egg batter similar to a Yorkshire pudding. They are served plain with a little bit of jam and butter in the US. You can also make a big and bold and add sweet and savoury flavours.
In a large bowl add in flour, baking powder, and salt. To the dry ingredients crack in your eggs using your whisk slowly stream in your milk mixing as you go so you don’t get any lumps. Mix to get a nice and smooth batter. Now pop it into the fridge to get nice and cold. While it is chilling you can prepare your tray. Get a regular cupcake pan which is non-stick.
Get flavourless oil and using a pastry brush generously grease each cup. Next preheat the oven to 450F and put the tray in there to make it get nice and hot to help us get a big pop in the oven. Get your chilled butter from the fridge. You can use the batter as it is or you can add a little bit flavours to your popovers. Add into your batter grated chocolate both bitter and sweet chocolate that has a little flavour.
You can also add dehydrated raspberries and a little bit of lemon zest for another sweet flavour and mix them in the batter with a spoon. The batter is really versatile you can add in anything into it. Also, you can add cooked bacon and sheered cheddar cheese to the batter. And mix it in the batter. You can also add spinach, blue cheese, caramelized onions but don’t add too much.
Once the oven has preheated fill the cups almost to the top using your batter. Bake at 450 F for 15 minutes then turn down the oven to 375 F for roughly 13 to 15 minutes until they get roughly golden brown. Once done remove them from the oven and let them cool a little. They are best eaten while warm because they tend to deflate when cold.
- 1 1/2 cups (12floz/340ml) whole milk
- 1 3/4 cups (9oz/250g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs, room temperature
- vegetable oil for greasing
Add in Flavors;
- Chocolate Popovers
- 3 tablespoons bittersweet chocolate, finely grated
- Bacon and Cheese Popovers
- 3 tablespoons cooked bacon, finely chopped
- 3 tablespoons sharp cheddar cheese, finely grated
- Raspberry and Lemon Popovers
- 3 tablespoons dried raspberry, ground
- 2 tablespoons lemon zest
- In a large bowl add the flour, baking powder, and salt.
- Crack in the eggs and whisk as you slowly stream in the milk. There may be some lumps but that’s ok, they work themselves out.
- Let the batter rest for about an hour in the fridge. If you are adding flavours you can add them now before chilling or just can leave it plain.
- Generously grease a cupcake pan with vegetable oil. You need to be generous here so the popovers will be easy to remove from the tray.
- Transfer the pan to the oven to pre-heat for 10 minutes. What gives you that ‘POP’ is a well pre-heated pan.
- Once the pan has heated carefully fill each well almost to the top with batter (a little less than 1/2 a cup) then swiftly slide back into the oven and shut that door. Please DO NOT open the oven while baking or they might deflate.
- Bake at 450°F (225°C) for 15 minutes. Turn down the oven temperature to 375°F (190°C) and bake for another 15 minutes, or until the popovers are golden brown.
- Popovers are best enjoyed fresh from the oven so allow to cool slightly before serving. Store in an air-tight container at room temperature for 24 hours.