Popovers
A popover is a light roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Chef's notes
Prerequisites
Ensure you have a popovers pan like the one here:
Extra Information
Double all ingredients to make 12.
Typically made for Christmas Morning Breakfast and Easter Sunday Breakfast.
From a BLT Recipe card that's falling apart in our kitchen. Digitized for convenience.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 50 minutes
- 🍽️ Servings: 6
Ingredients
- 2 cups milk, warmed
- 4 eggs
- 2 cups flower
- ¾ heaping tbsp salt
- 1 ⅛ cups grated gruyere cheese
- Popover pan
Directions
- Place the popover pan in the oven. Heat the oven and pan to 350°.
- Gently warm the milk over low heat and set aside.
- Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs).
- Set the mixture aside.
- Sift the flower with the salt.
- Slowly add this dry mixture and gently combine until mostly smooth.
- Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray.
- While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup ¾ full.
- Top each popover with approximately 2 ½ tbsp of the grated gruyere.
- Base at 350° for 50 minutes, rotating pan half a turn after 15 minutes of baking.
- Remove from the oven, remove from the pan and serve immediately.