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.
- Whisk together 4 eggs, 1 1/2 cups milk, 1 1/2 cups flour, 1 teaspoon salt, 2 tablespoons melted butter and 1 cups shredded Gruyere cheese.
- Let this rest for 20-60 minutes.
- Put muffin tin or popover tin in oven and preheat it to 450F.
- Give popover batter a quick stir. It will be very liquidy and a little clumpy.
- Take out hot tin and spray lightly with non stick spray.
- Pour batter into tin to fill 3/4 of each cup
- Bake at 450F for 15 min, then without opening the door, lower temp to 350F and bake for additional 20 min.
- 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:
- Split popover
- One side herb mayonnaise and one side dijon mustard
- Shaved roast beef, a generous mouthful
- Shave parmesan or other hard cheese
- 1-2 sliver of red onion
- 2 square inch of lettuce
- 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.
Mini Roast Beef Popover Sandwiches
- 4 eggs
- 1 1/2 cups milk
- 1 1/2 cups flour
- 1 teaspoon salt
- 2 tablespoons butter melted
- 1 cup Gruyere cheese, shredded optional
- Non stick spray
- Popover tin or medium muffin tin
Combine eggs, milk, salt, and butter. Whisk gently until eggs are completely incorporated.
Add flour and mix until just combined. It is fine if there are a few lumps.
Cover the bowl with a towel and let batter rest at room temperature for at least 20 minutes, up to an hour is preferable.* This allows the gluten in the batter to strengthen and become elastic.
While batter is resting, preheat oven to 450 degrees and place a muffin tin in oven.
After the batter has rested, spray the hot muffin tins with the non stick spray* and fill the tins 1/2 full with batter and top with 1-2 tablespoons of shredded Gruyere cheese (optional).
Put the batter filled muffin tin in the oven.
Bake at 450 degrees for 15 minutes, then lower heat to 350 degrees for 20 more minutes.
Remove from oven and place popover on cooling rack.
*I’ve tried butter (it burns) and I’ve tried olive oil and vegetable oil (they smoke). Pam non stick spray works best.
Do not open the door while they’re baking! I mean it. They’ll fall. You’ll cry. It’ll just be so sad. Enjoy with butter, jam or as bread for mini popover sandwiches. As an alternative experiment by adding 1/4 cup powdered parmesan cheese or 2 tablespoons of your favorite dried herb mix like Penzey’s Fox Point.
Gruyere cheese is a French cheese very similar to Swiss cheese. If you have difficulty finding it, substitute shredded Swiss cheese.