Nora (pictured above) and I love popovers. None of our friends knew what they were, so we decided to make them.
This recipe starts the popovers in a cold oven, which goes against everything you will read online about popovers. Usually the oven needs to be preheated, then the pan needs to be preheated, and recipes will tell you to work quickly. People are intimidated by popovers. But, this recipe is far from difficult or intimidating.
Popovers are super interesting to me because of the science behind them. The batter is very thin, and doesn’t seem like it will be able to yield a fluffy, bread-like breakfast treat. But, due to the high egg content, the structure of the popovers is maintained and the steam is formed during the baking process. One of my classes last year experimented with egg content in popovers, and we discovered how truly important the eggs are to the structure of a popover. One less egg than called for will result in a much more deflated version of the popover.
- 5 eggs
- 1 cup milk (whole milk is best)
- 2 tablespoons butter, melted
- 1 cup flour
- 1 pinch salt
- butter for coat muffin cups
- Whisk the eggs, milk and melted butter together.
- Add the flour and salt, and stir together with a spatula.
- Coat the cups of a muffin pan or a popover pan with butter, and pour the batter into each one, filling it up about 3/4 of the way full.
- Put the pan in the oven and turn the oven on to 400 degrees.
- Bake for 30 minutes, or until the popovers are poof-y and dark, golden brown.
- Serve with jam, butter, or any topping of choice. My favorite is butter or peanut butter and jelly!