Growing up, I went to school near a magical place called the Popover Cafe. [That tragically closed in 2015]There are no words for how much my sister and I adored popovers as kids- maybe it was that they looked like crazy bread balloons? That you could pull them apart into cups to fill with strawberry preserves and strawberry butter? We may never know.What I do know is that, aside from being essentially the sweet version of Yorkshire pudding, is that they’re actually not too hard to make, and thus totally worthy of a Sunday breakfast/brunch treat. Also, you by no means need an actual popover pan (my mum just happened to have one), as a regular muffin tin will work fine.
from Martha Stewart
makes 6 popovers
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
3 large eggs, lightly whisked
Unsalted butter, softened, for pans
- Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
- Heat two 6-cup popover pans (fantes.com) in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.