How to Make Popovers

How To Make Popovers

These are not hard to make.  However, there is 1 simple trick that will ensure success every time!  (Keep reading to discover the trick.)  The recipe below makes 24 small popovers or 12 large.

1. Whisk together 4 eggs, 1 ½ cups milk, 1 ½ cups flour, 1 teaspoon salt, 2 tablespoons melted butter and 1 cups shredded Gruyere cheese.
2. Let this rest for 20-60 minutes.
3. Put muffin tin or popover tin in oven and preheat it to 450F.
4. Give popover batter a quick stir.  It will be very liquidy and a little clumpy.
5. Take out hot tin and spray lightly with non stick spray.
6. Pour batter into tin to fill ¾ of each cup
7. Bake at 450F for 15 min, then without opening the door, lower temp to 350F and bake for additional 20 min.
8. Remove popovers from oven, take out of tin, place on cooling rack and carefully slit top with a sharp knife to release steam.

These are perfect for picnics, school lunches, or a quick snack, these little guys are da' bomb.  They're cute and they pack a big punch.  Just about anything made with a popover has got my stamp of approval.  Below is a short video that'll walk you through it step by step.

#1 Trick for Making Airy Popovers Every Time

This is the real question: how to make popovers light and airy every time?  If you've tried your hand at these you may have been frustrated (like I was many times) when my popovers simply refused to "POP!" and remained sad little hockey pucks.  After trial and error, I discovered and then after going through culinary school my professors verified this one simple trick. Let the batter rest.  Let it rest for at least 20 minutes.  This rest allows the gluten in the flour to fully absorb the milk and the gluten strands soften and become stretchy.  Then when the batter hits the very hot tin, a chain reaction begins.

What Makes Popovers "POP"?

With popovers, you've got crazy explosions happening on a minuscule level.  They're like baby hot air balloons in your oven.  Because you've let the batter rest, the gluten has had an opportunity to become elastic and when the batter hits the hot pan and goes in a moist oven, giant air bubbles form making the "magic" happen. Do you really need a recipe for a sandwich? It's more assembly process than a recipe.  Once you have your popovers and you haven't eaten them all straight out of the oven, use the remainders for these Mini Roast Beef Sandwiches (Some assembly required). Assemblage for Roast Beef Popover Sandwhich:

1. Split popover
2. One side herb mayonnaise and one side dijon mustard
3. Shaved roast beef, a generous mouthful
4. Shave parmesan or other hard cheese
5. 1-2 sliver of red onion
6. 2 square inch of lettuce
7. Layer above in popover

Do You Really Need a Popover Tin?

No you don't.  But if your interested in using an actual popover pan, this is the one I use and I LOVE it!!!  It's not expensive and you can find it on Amazon.  The more you use it, the easier the popovers "Pop" right out.  But honestly, a regular muffin tin works great too.

What's the Difference Between Popovers and Yorkshire Pudding?

Not much.  Both popovers and Yorkshire pudding use the same batter recipe.  The main difference is Yorkshire pudding is made with beef or pork drippings or instead of a non stick spray, beef or pork fat is used. Yorkshire pudding is savory and popovers can be either sweet or savory depending on the filling or spread you choose to go with it.  Either way, these are incredibly versatile and extremely easy to make!

More Recipes for When You're On the Go

Popover sandwiches are great to have on hand for when you need something Fast and On The Go.  Here's a free download of some fun recipes that are quick and easy for just those days.

A Few Tips:

• Temperature: Make sure your oven is fully preheated. The initial high temperature helps the popovers puff up quickly.
• Non-stick spray: You can also use melted butter to grease the tin for extra flavor.
• Cheese options: If Gruyere isn’t available, cheddar or even a mild Swiss would work well.