This classic popover recipe gives you https://petouring.net/ the best light, buttery and fabulous popover. Similar to Yorkshire Pudding, they rise high with a crunchy exterior and hollow interior. An easy-to-serve sandwich for breakfast, dinner or as a side dish, there’s nothing else like them!
I often make these popover rolls, Irish soda bread or beer bread when I serve the soup to wipe up the last puddles in the bowl!
Like so many of my mom’s family favorite recipes when I was little, these popovers only appeared on special holidays. I thought maybe they were too complicated, but years later, while in college, I took matters into my own hands, bought a no stick pan and I started making them myself. And guess what? They are not difficult at all! Now I prepare them when I want. My kids practically beg for them every week.
What is a popover?
A popover is a light roll made of egg batter (without yeast!), Cooked in a special pan that shares its name, which has deep pits with straight sides. Their origin is of English inspiration. The Maine settlers who founded Portland, Oregon Americanized Yorkshire pudding.
What is the difference between Yorkshire puddings and popovers? They are pretty much the same, they use the same batter. The only difference is that popovers are traditionally cooked in a butter-coated popover pan, while Yorkshire pudding is cooked in beef drippings.
How to make popovers
You just need 5 pantry items to make these rolls. Eggs, whole milk, all-purpose flour, butter and salt. (No yeast, no baking soda, and no yeast.) They’re that simple!
Here’s a quick rundown (scroll down for the detailed printable.)
- Blend the eggs, milk and salt in a blender. Add the flour, followed by the melted butter.
- Let the batter rest while the oven preheats.
- Reheat the no stick pan in the hot oven, then coat with non-stick spray.
- Fill the slots with the batter.
- Bake at 200 ° C for 20 minutes, then lower the heat to 180 ° C and bake for another 10 minutes. (They should be tall with a domed top and a deep golden brown.)
- Remove from the oven and prick the surface with a small knife to release the steam.
- Drain them from the pan and serve immediately with the butter!
Easy! However, their success is all in the details, below.
Popover recipe tips for best results
- Pour and level the flour. Don’t dig! This ensures you are measuring the right amount.
- Keep the eggs at room temperature (before breaking them) and the milk warm before mixing. This forms an emulsion that traps air. During baking, trapped air expands and produces a fluffy baked good.
- Let the batter rest at room temperature while the oven preheats. The rest of the batter really translates into more leavened popovers with a more airy texture (as opposed to chewy). At least 15 minutes allow the starch molecules to expand and the gluten to relax.
- Spray the mold generously with non-stick sprayincluding the inside of the wells and the rim too, so those gorgeous scrolls pop out.
- Place an oven rack on a third lower shelf. If the fully leavened popovers are too close to the top of the oven, they could burn.
- Do not open the oven door while they are cooking. This could cause them to deflate. IF they are browning too much, you can open the door for the last 5 minutes and quickly place a pan on a top rack of the oven to protect the top of the popover from the heat.
- Let the steam escape once cooked. Popovers lose their crunchiness if they linger in the pan, so immediately turn them out on a wire rack and make a small slit in the sides of each with a kitchen knife to let the steam out.
Do you need a popover pan to make popover?
If you ask me, yes. But technically not. Let’s put it like this: for the best results, I highly recommend one.
Popover pans are different from regular muffin pans in a couple of ways. They have deep, steep-sided pits, which push the batter upward as it cooks, resulting in a puffy top and crunchy sides. You will also notice that most popover pans have cups welded to the grill. This is not for aesthetics, but rather promotes even circulation of air and heat around the cans.
This popover recipe creates 6 popovers using this popover the pan.
Can you make popovers in a muffin pan? Not my favorite way, but yes you definitely can. This particular recipe produces enough batter to fill a standard 12-compartment muffin tin. The popovers will be smaller and possibly denser, but definitely good nonetheless. (Reduce cooking time by 5 minutes at the highest temperature and also by 5 minutes at the lowest temperature.)
Variations of the popover recipe
- Stir 1 1/2 teaspoon of your favorite dried herbs into the batter to add flavor.
- Sprinkle them with cinnamon and sugar! Brush the surface of the baked popovers with melted butter, then sprinkle with cinnamon sugar. Yum!
- Mix in a cup of grated cheese with the flour mixture.
- Put some butter in each well as the pan heats up in the preheat oven.
How to store and reheat popovers
Popovers are ideally enjoyed immediately after cooking, so if possible, cook and serve them fresh from the oven. The longer they sit, they tend to lose height and crunchiness. That said, you can prepare them in advance and they will still be good.
- Can you heat the popovers? Yes. Just heat them in an oven at 350 ° F until they are warm and crisp again, about 5 minutes.
- Can you freeze popovers? Yes. Freeze cooked and chilled popovers in an airtight, freezer safe bag for up to 2 months. To reheat, place the popovers straight from the freezer into a 350 degree oven and bake until hot and crisp, about 8 minutes.
- Can you make the popover batter in advance? There is some debate about this, but in my humble opinion, the batter should rest for at least 15 minutes and up to 1 hour at room temperature, but no more. Give it a stir before filling the pan.
What to serve with popovers
With a crunchy exterior, a hollow interior, and a light, buttery taste, the classic popover is my all-time favorite roll. As my son would say, “that’s 89,000 good.”
See how they are made
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Light and buttery classic popovers
This classic popover recipe gives you the best popovers, with a crispy exterior and a hollow interior. Lightweight, buttery and fab, there’s nothing else like them!
Portions: 6 popover
- 4 wide egg ambient temperature before breaking
- 1 1/2 cups whole milk lukewarm (about 125 degrees F)
- 3/4 teaspoon salt
- 1 1/2 cups All-purpose flour spoon and leveled
- 3 spoons melted butter slightly cooled
- Using a blender, blend the eggs, milk and salt; add flour, mixing until smooth; then add the melted butter at the end, blending until frothy. Let the batter sit for 15 minutes while preheating the oven.
- Preheat the oven to 450 degrees F and place the grill in the third position at the bottom (to make room for tall popovers and to ensure the tops don’t burn!) And another grill in the top position.
Place a 6 slot no stick pan on a baking sheet; put on the bottom shelf of the oven for 2 minutes while the oven preheats.
- Spray the hot pan all over (including the inside of the pits and the outer rim) with a non-stick cooking spray.
- Pour the rested batter evenly into the muffin slots, almost to the top.
- Cook the popover for 20 minutes without opening the oven door. Reduce the heat to 350 ° F (again without opening the door) and cook for another 10 minutes, until they are high, have “popped” over the top of the pan and are a nice golden brown.
- (Without opening the oven door, check them with the oven light during the last few minutes to make sure they are not browning excessively. If so, quickly open the door and place a pan on that top rack to protect the popover ‘tops from the heat. direct.)
- Take them out of the oven and puncture the top or bottom of each with the tip of a matching knife, to release the steam and help prevent soaking.
- Remove them from the pan, open them and serve with butter!
For useful tips for best results, recipe variations and storage, refer to the full article.
Calories: 249kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated fats: 6g | Cholesterol: 145mg | Sodium: 415mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 454IU | Soccer: 94mg | Iron: 2mg
The nutrition information provided is an automatic calculation and may vary based on the exact products you use and any changes made to the recipe. If these numbers are very important to you, I recommend that you calculate them yourself.