|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Popovers are a type of roll, similar to Yorkshire puddings, that are made from an eggy batter that puffs up while baking. This results in a pastry with a moist center and a harder, crispy crust. Although a popover may seem fancy, it calls for just eggs, milk, flour, and salt, and is actually easy to prepare, making it simple enough for a weeknight meal but impressive enough for a special occasion. Traditionally made in a popover pan, the batter can also be poured into custard cups or anything similar to a muffin tin that has straight sides (instead of angled).
This popover recipe makes six standard popovers; for eight smaller popovers, bake them in greased muffin cups. The batter can be prepared in advance and refrigerated. These popovers can also be made with cheese for added flavor.
Gather the ingredients.
Preheat the oven to 425 F. Generously grease 6 (6-ounce) custard cups with about 1/2 teaspoon butter for each cup, arrange them on a heavy baking sheet, and heat in the preheating oven. Alternatively, use a popover pan or specialty popover cups.
In a small mixing bowl, whisk the eggs with the milk; add the flour and salt. Beat the mixture just until the batter is smooth.
Remove the preheated baking cups from the oven and immediately pour the batter into the cups. Fill them about half full.
Bake for 35 to 45 minutes. Remove from the oven and prick each popover to let the steam escape.
Serve hot and enjoy.
To make in advance, prepare the batter, cover the bowl tightly, and refrigerate overnight. Let the batter come to room temperature before baking.
- Make sure to grease the baking cups liberally, using about 1/2 teaspoon of fat for each cup.
- Do not open the oven door during the first 20 to 25 minutes of baking or you risk the popovers not puffing up.
- Cheese popovers: Sprinkle each popover with shredded sharp cheddar cheese or Gruyère just before baking.
What's the difference between popovers and Yorkshire pudding?
Popovers were created as the American version of the British Yorkshire pudding. The ingredients are basically the same, but whereas popovers are baked in greased tins, Yorkshire puddings cook in the drippings from a beef roast. This makes this British pastry a natural side dish at the dinner table, but popovers can be served at any meal. They are particularly enjoyed for breakfast and teatime with butter and jam.