Alyssa Ponticello // In Good Taste

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Perfect Popovers

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PERFECT POPOVERS

I'm poppin' over the moon for today's popover recipe. Poppin' for popovers. Say that ten times fast and I'll send you a whole basket of these delicious little guys. While you're practicing your popover speech, I'll just be sitting here, delving deep into the buttery pockets of a golden brown popover, which I have perfected thanks to many years of practice (and a few of my secrets that I've included in the notes of the recipe). Popovers are one of my absolute favorite foods. Give them to me for breakfast, or with tea, as a snack, with soup, or just give them to me straight. Anyway, anyhow, I will eat them, all of them. They're also perfect for Easter breakfast or dinner. And speaking of Easter, if you can keep yourself from eating this entire basket of popovers, later this week I'll show you how to turn these golden, fluffy clouds into a decadent dish worthy of any Spring brunch.

INGREDIENTS

  • 3 tablespoon unsalted butter, melted and cooled, + extra for greasing the pan

  • 1 1/2 cup milk

  • 4 large eggs

  • 1 teaspoon salt

  • 1 1/2 cups all-purpose flour

INSTRUCTIONS

  1. Preheat the oven to 450 degrees, making sure to lower the rack one level below the middle. Grease the popover pan with butter, then place the pan in the oven while you mix the batter.

  2. Add the milk, eggs and salt to a blender. Pulse for just a few seconds, then, with the blender running, slowly pour in the butter. Blend for a few more seconds, before stopping to add in the flour. Blend for just a few more seconds, then distribute the batter evenly in the preheated popover pan.

  3. Bake for 20 minutes. Then reduce the oven temperature to 350 degrees and bake for another 10-15 minutes, or until golden brown and crispy. Whatever you do, do not open the oven door at all while the popovers are baking or they won’t rise properly!

  4. Remove the popovers from the pan and serve immediately (be careful of hot steam when you cut them open).

NOTES

  • Store leftovers in an airtight container for up to 2 days. They can be reheated by placing them in a 350 degree oven for just a few minutes. Do note that the outside will get a bit crispier and darker when you reheat them.

  • You can use a muffin pan or ramekins if you do not have a popover pan. Just be sure to adjust the amount of batter you use accordingly.

  • Popovers taste great as is, but I also love serving them with butter and jam.

A FEW THINGS THAT I'VE FOUND THAT HELP ME TO ACHIEVE PERFECT POPOVERS

  • Using butter instead of cooking spray to grease the tin makes the outside of the popovers crispier.

  • Preheating the pan helps the popovers to rise higher.

  • Baking the popovers for a few extra minutes will keep the tops from deflating once the popovers are removed from the oven.