Crisp on the outside and tender within, popovers are one of those magical recipes that turn a few simple ingredients into something extraordinary. Made from an eggy batter similar to Yorkshire pudding, they puff dramatically in the oven, creating golden shells with soft, custardy centers. Perfect alongside hearty soups, stews, or roasts, these airy rolls are as impressive as they are easy to make — just remember, a very hot oven is the secret to their rise.
INGREDIENTS:
Vegetable oil or clarified butter*
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs, at room temperature
1 1/2 cups milk, at room temperature
3 tablespoons butter, melted
*If serving with roast beef or turkey, you can use a teaspoon of pan drippings per cup for extra flavor.
METHOD:
Position a rack in the lower third of the oven and preheat to 450°F.
Generously brush each cup of a 12-cup popover pan (or custard cups set on a baking sheet) with vegetable oil or clarified butter, coating the sides and rims. Place the pan in the hot oven for 2 minutes to preheat.
In a large bowl, whisk together the flour and salt. In another bowl, whisk the eggs and milk until thoroughly combined and slightly frothy. Gradually whisk the egg mixture into the flour mixture until smooth. Stir in the melted butter. The batter will be thin.
Carefully remove the hot pan from the oven and immediately fill each cup just under halfway full. Reduce the oven temperature to 425°F and bake for 30 minutes, without opening the oven door during baking.
Remove popovers from the pan and serve hot, split open with a pat of butter.
SERVING SUGGESTIONS:
- Perfect with roast beef, chicken, or turkey and a drizzle of pan gravy.
- Serve for brunch with honey butter, fruit preserves, or a sprinkle of cinnamon sugar.
- Try savory variations: add grated cheese, chopped herbs, or black pepper to the batter.
YIELD: 12 popovers
