Popovers
Popovers – American version of Yorkshire pudding.
Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive!
Originally published in Nov 10, 2013. Updated with new photos.
Can you believe that Thanksgiving is just two weeks+ away?
I refuse to believe that time passes by so quickly and that a year feels like six months these days.
Anyway, as we inch closer to Thanksgiving, I wanted to share with you a couple of recipes from Martha Stewart Living, my favorite food magazine.
When it comes to Turkey Day, there are always the same old same old and usual suspects, but Martha Stewart Living November 2013 issue has some really interesting recipes that I can’t wait to share with you.
One of them is the popovers recipe.
Popovers are the American version of Yorkshire pudding; they are basically egg batter baked in a tall popover pan.
The end results are tender, airy, hollow rolls surrounded by burnished crust.
They are quick and easy to make, and taste oh-so-tasty.
They are delightful with turkey and add a sense of fun to a holiday meal.
Popovers are also extremely versatile as you can make different variations, either savory or sweet, depending on your mood and also what you have in the fridge.
I always love the classic plain popovers, but certain days, I love popovers with Gruyere cheese, bacon bits, or sweet with cinnamon sugar, as pictured below.
So this Thanksgiving, toss up your holiday menu and change things up a little bit.
Buy a copy of the November issue of Martha Stewart’Living, bake some popovers, which I am sure will please both adults and children alike.
Look at these fun looking pop0vers, I am sure you hope everyday’s meal is as fun—and delicious—as the holidays.
Follow my Holiday Baking & Cookies board on Pinterest.
If you like what you see, Pin your favorite images to Pinterest.
Popovers Recipe
Popovers – American version of Yorkshire pudding. Popovers are tender, airy, hollow rolls surrounded by burnished crust, so yummy and addictive.
Ingredients
- 3 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- Vegetable-oil nonstick cooking spray
Instructions
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If eggs and milk are cold, before combining, submerge whole eggs in warm water for 10 minutes and heat milk until just warm. Preheat oven to 450 degree F with a nonstick popover pan on rack in lowest position.
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Combine egg and milk in a large bowl and whisk vigorously until very frothy, about 1 minute. Add flour and salt and whisk until batter is the consistency of heavy cream with some small lumps and air bubbles remaining.
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Remove popover pan from oven and coast with cooking spray. Fill popover cups about three-quarters (75%) full with batter. Bake 20 minutes, then reduce temperature to 350 degree F. Bake until golden brown, about 20 minutes more.
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Remove the popover pan from the oven and turn them out on a wire rack immediately and poke a small opening in the side o each with a paring knife to let the steam escape. Serve immediately.
Recipe Notes
- You can beat the batter with a electric hand mixer or stand mixer. Whisking by hand will produce the most tender and airy popovers.
- If you use muffin pan, reduce baking time by 5 minutes and use only the outer cups of the muffin pan for better air circulation in the oven.
Sweet Popover Variations
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- Modify the batter by whisking 1/2 teaspoon pure vanilla extract into egg mixture. Reduce salt to 1 teaspoon and add 1 tablespoon sugar to egg mixture along with flour and salt. Then proceed with the following variations:
- Cinnamon Sugar:
Combine 1/4 cup sugar and 1/2 teaspoon ground cinnamon. Brush top of baked popovers with 2 tablespoons melted unsalted butter, then coat in cinnamon sugar. - Dark Chocolate:
Sprinkle 2 ounces chopped semi-sweet chocolate over batter-filled popover cups. - Orange:
Whisk finely grated zest of 1 orange (about 2 teaspoons) into batter.
- Cinnamon Sugar:
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Lydia Moore
I’ve always made them on a cookie sheet, drop a spoon full on parchment paper, turn out wonderful. Fill with Swiss Meringue Buttercream,
Pat
That is different from these popovers. What you are talking about is made with a padachue dough.
DanS
Nice! My kind of easy pastry recipe! Will try the sweet version!
julia chee
hi, you mentioned that if using muffin pan, need to reduce the baking time by 5 minutes, i am wondering if the time should be reduced during the higher temp at 450 or at the lower temp at 350 or at both temp?
thank you
Rasa Malaysia
No need.
Patricia Holm
I made these Popovers today and they were delicious. I used a non-stick muffin pan and they rose so tall. Thank you for another gretat recipe.
Shirley
Hi,what is popover pan? If I use muffin pan do I need to use the muffin casing?or do I have to put the batter in the muffin pan itself.thks
Rasa Malaysia
Check the Cook’s Notes section of the recipe. You don’t need the casing. This is the popover pan: http://www.chefscatalog.com/img/products/285×285/24291_285.jpg
Ping
My husband is allergic to eggs. Would these work with egg beaters? Thanks!
Chris Little
When I do my yorkshire pudding, I use the beef drippings. Can I use the Turkey drippings instead?. I am thinking that the Turkey dripping have a lower flash point, so your heat can’t be as high.
Moby
Can you make these without popover pans?
Rasa Malaysia
Yes you can use muffin pans. Please read the cook’s notes.
Donna Fiore
Hi,
Saw this and decided to respond – first time in my life ever!
Yes, my mother was a spectacular cook and was making popovers back in the 1950’s. I don’t think anyone had a popover pan back then.
She would make them in what she called “custard cups”, which are the small clear glass dishes (I think made by pyrex) that they sell almost everywhere, including the grocery store. She would grease them, pour the mixture 1/2 to 3/4 of the way up the dish and place them on a cookie sheet to bake. They come out beautifully.
Rasa Malaysia
Hi Donna, thanks for sharing your mother’s method of making these popovers. :)
BIT
Yorkshire puddings!!
Fern @ To Food with Love
Interesting. I’m always intrigued by Americanized versions of food. Thanks for introducing these. They look good!
Arthur in the Garden!
I love these as an easy and quick break on Sunday mornings!
Darryl Snow
These are called “Yorkshire puddings”.
Rasa Malaysia
Yes, as I stated in the post.
Charlemange
Yorkshire puddings are normally baked in beef drippings, these are similar but slightly different.