I have not made popovers for years. Then while out shopping I found this lovely pan at an extreme discount. I usually go for the mini version – this pan makes huge popovers. I thought I would give it a try since I seem to have developed an obsession affection for bakeware. Anybody else have this issue? The ingredients are minimal – flour, milk, eggs, salt, butter. Herbs if you like. So I made half plain and half became Rosemary Popovers.
Grease your pan well. The instruction said to use shortening, but once again I cannot use shortening because it is made of soybeans. I was apprehensive about using butter because of the high heat – I was afraid it would burn. I ended up coating my pan with grape-seed oil because that is what I had, and it is a neutral oil and has a high heat tolerance. I got mine at Trader Joes. It is pretty economical.
I was a little worried but the popovers turned out well in my opinion and with the addition of butter in the batter the flavor is delish. They bake for 40 minutes; 20 minutes at 450°F then another 20 minutes at 350°F. The 450° causes them to pop up quickly and the 350° finishes them without allowing them to burn. Do not open the door until they are done. When you take them out of the oven, use a sharp knife, and discreetly puncture them in a crevice so the stream can be released to avoid sogginess.
Voila, I think they are quiet impressive. I made half with just the plain batter, and half with rosemary and Parmesan. The plain batter rose twice as high. I think in the future I will just make the plain and make herb-butter. That way you get mile-high popovers. The savories get their preference and the sweeties get theirs.
I have seen versions of blender popovers, and just for the experience I may give them a try. I am concerned about overworking the batter. Overworking the batter will cause your product to be tough so I chose to gently mix in the flour – only to incorporate. This has given me a favorable result so far. My recipe did not state to heat the pan first, just to grease it.
Now I have this personal question. How many does etiquette allow you to eat and not hear someone say, “Bless her heart”? They are pretty much hollow inside. Does that count?
I can see these with the tops cut off and filled with chicken salad for your savory friends or a cooked custard or ice cream for the sweeties in your life.
If you don’t have a popover pan you can use a muffin tin – the deeper the better.
- 2 eggs – beaten slightly
- 1 cup flour – all purpose = 5 oz.
- 1 cup milk = 8 oz.
- 1 tablespoon butter – melted = 15 grams
- ½ teaspoon salt
- 1 teaspoon of fresh rosemary
- shortening or oil for the prepping the pan
- Mise en place ~ Gather ingredients
- Heat oven to 450°F
- Grease popover pan
- Beat eggs slightly.
- Blend remaining ingredient just to incorporate.
- Fill cups half full.
- Bake at 450°F for 20 minutes
- Lower the heat to 350°F; bake an additional 20 minutes
- Be sure not to open the oven door while baking – you will ruin the lift.
- Take a sharp knife; puncture a hole discreetly in the top allowing the steam to escape.
I am taking to
Beautiful! And I love that pan!
Thanks Mimi. I have given the pan quiet a workout. I am really happy with the pan.
wow, this looks so amazing! I love popovers!
They are pretty good and I was a little shocked at how puffed up they get.
I too love popovers and have not made them for years. Been wanting to do a GF recipe, maybe for Easter. I do pre-heat my pan. And yes they would be great filled. So glad you did a post. They are so easy and delicious! I like the minis, and have had a pan forever. Have fun with your new pan, that was a steal!
Please do a gf version. I would love to try them.
My husband grew up eating popovers and they are a big favorite wit his family. They were new to me but now I’m addicted too. His family always served popovers with butter, lemon juice and powdered sugar. For me they were a little bit too sweet, so I tried my best to make savory ones just for me. The savory ones never popped as high as the regular ones and I never figured out why. As to how many is it proper to eat, I usually eat just one or occasionally two. But perhaps it’s best to do as his family does – grab what you want the first time through the line or they’ll be gone when you come back 🙂
Sam
The lemon juice and powdered sugar sounds like a good idea. I have not had them that way, and you are correct, they did not last long.
I think they are super impressive too.
I should make some more often!
Your pan is pretty too..Love olives by the way also:)
Thanks Monique.
These popovers resemble what the Brits call Yorkshire pudding. Any relation?
I have never ate Yorkshire pudding so I am not sure. I think they are similar, but call for a different fat. I think Yorkshire calls for beef fat and popovers call for butter. I guess I need to research. Thanks for stopping by.
Popovers have been popping up all over lately. A friend has sent me a recipe. Yours look absolutely delish. When I get back to Lake Lure and my popover pan I will try your version. Love the rosemary version.
Penny, I did a little research on these. They use less butter and they are not over-mixed like the blender version. I may try the blender version just because, but these could not get any higher. The rosemary is delicious, but they did not rise as high as the plain. Thanks for stopping by.
I’ve never had popovers before so I am excited to try out this recipe. (Sharon)
Thanks for sharing it on your #simplybebetsy gallery…. and for the link back – you’re a dear. Best to you as always, Sharon and Denise
Thanks for linking up to Tasty Tuesday! These sound wonderful I have not made popovers in years!
Me either, but I have had fun giving my pan a workout. I hope you will give them a try.
Yum, these sound delicious. I have never made popovers. However I had some last week served with strawberry butter and they were awesome.
Please give these a try Kelly, even if you mess up the first batch you are only out a cup of milk, a cup of flour and 2 eggs and a pat of butter. Just be sure the oven is preheated at 450F for 20 minutes so they poof, then turn down to 350F to cook the insides and what ever you do – do not open the oven door to peak – it will cause them to deflate. Thanks for visiting. I am going to try the strawberry butter because that does sound awesome.
Oh, these look so good. Thanks for the recipe.
Oh, please give these a try. I am still amazed how few ingredients it takes to make these.
These look delicious. I love a good popover and usually make them in muffin tins, serve them with butter and honey, and they are oh, so good. I like the idea of an herb butter – they would be so good with soup or salad.
Soup, salad, popovers – sounds good to me.
Your popovers are fabulous! Love how tall and golden they are.
I was a little surprised how high they rose. I think it is the pan. Thanks for stopping by Barbara.
I have never tried to make these. They look like fun!
Please give them a try. The ingredients are so basic and the oven does the work.
Oh Madonna,
I love popovers and yours look exceptional!!! Your popover pan is so pretty, too. I’m glad you found one at a discount. I don’t have one, just have used a muffin pan, but I would love one.
Thanks Kitty. I hope you will give them a try. As for the pan, although I am not being paid to sing its praise I think this pan deserves some of the credit.
I think I need one!
Although the plain ones rose higher, I really like the rosemary and Parmesan idea. Although maybe making flavored butter is the way to go. We haven’t made popovers for years — thanks for reminding me how delish they are. Good stuff — thanks.
John, I had not made them in years either. It was a great reminder and hope to have them at Easter. Thanks for stopping by. It is always good to hear your thoughts.
These are so fluffy and look so tasty! I love your pan!
Thanks Katerina. I was surprised that so few ingredients made such a tasty recipe.
Wow! These popovers are gorgeous! I’d love for you to come link up at Simple Supper Tuesday.
http://www.hunwhatsfordinner.com/2014/03/simple-supper-tuesday-56.html
Suzanne of Simply Suzannes at Home
Dear Madonna,
I nominated you for a Liebster Blog Award.
I’ve enjoyed getting to know you through comments and beautiful blog. You can read more about your nomination here . . .
http://simplysuzannes.blogspot.com/2014/03/liebster-blog-award.html
Have a beautiful day,
Suzanne
Thank you so much Suzanne. What a lovely surprise.
Your rosemary popovers look delicious, Madonna; love the texture of the inside and they seem so light and airy that you could ‘pop’ a few into your mouth and not worry too much about indulging!
Happy weekend!
Poppy
Thank you Poppy. I was a little surprised myself. I think it is from the high heat and the pan holds the heat well. I am very happy with this recipe.
I love the Rosemary with your awesome Popovers! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Helen, just the smell of the rosemary coming out of the oven makes everybody think I am a better cook than I am. 🙂
Oh I am pinning this to serve at Easter. Thank you for sharing.
Have a wonderful weekend.
Laura, I think you will like them. Be sure not to open the open door or they will deflate. 🙂
There is no telling how many popovers my husband and I could eat…and as you say, they are hollow. Beautiful job!
Thanks Karen. I was pretty happy with them.
Those are gorgeous and soooo high! I have lots of cooking paraphernalia, too…but may have to invest in just one more piece!
I am loving this pan. It holds the heat really well. I was a little shocked at how high the popovers rose and the inside was airy just like they are supposed to be so I would recommend if you find one by all means add it to your kitchen toolkit. Thanks for stopping by Marigene. btw, I am not being paid to say this, just love good bakeware.
M~
I love this recipe, Madonna! Rosemary is one of my favorite herbs!…hugs…Debbie
Thanks so much Debbie. It is a really simple recipe that I plan to use often. I hope you will give it a try.
I have Rosemary growing in my windowsill and these sound yummy! I will have to use a muffin tin. Extra butter always makes everything better! Thanks for sharing with SYC.
hugs,
Jann
Looks great.
Great to have you at Seasonal Sundays.
– Alma, The Tablescaper
I’ve never tried to make popovers but you make them sound relatively easy. I might opt to make the plain too and just add the herb butter. I love the idea of stuffing with chicken salad! Visiting from LOBS!
Michelle, please give them a try. I think you will be happy with the results.
My sister just got a popover pan so I will have to pass this recipe on to her. These look fantastic! Pinning. Thanks for sharing at Saturday Dishes.
Lucy, Let me know if she makes them. We have been binging on popovers.
I’ll be featuring your Rosemary Popovers at Simple & Sweet Fridays this week. Thanks so much for sharing! They look delicious, I have to try and make some!
Hugs,
Jody
Jody, I am thrilled. See you Friday.
Mmm … I love popovers! These look so delicious.
Thanks Ginnie. These are one of my favorites. I hope you will give them a try.
Madonna