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.
I kid you not, popovers have got to be my most favorite thing in the world to make. They’re magic. Ok, they’re not. They’ve got science behind them, but they should be magic.
With popovers, you’ve got crazy explosions on a minuscule level happening. 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 make 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).
- 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
If your interested in using an actual Popover pan, this is the one I use and I LOVE it!!! The more you use it, the easier the popovers “Pop” right out. Let me know how you like the recipe! 🙂 But honestly, a regular muffin tin works great too.
Chicago Metallic Popover Pan, 16″X9.5″, 6 Cavity 2.75″X2.25″
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.