Popovers
Popovers (a.k.a. the American version of Yorkshire Pudding) are tall, airy, and golden brown rolls that make one of the best sides for meats and soups or simply to eat with butter and/or jam for breakfast. Prepare them with just 5 simple ingredients in the blender and flavor them with rosemary, if desired.
Servings 6 popovers
Calories243 kcal
Cost $ 0.25 per popover
Equipment
- Popover tin
- baking sheet
- oven
- blender
Ingredients
- 4 large eggs at room temperature
- 1 ½ cups whole milk or 2% milk if you prefer
- ¾ teaspoon salt
- 1 ½ cups all-purpose flour For Gluten-free popovers, use the same amount of gluten-free all-purpose flour PLUS ¼ teaspoon xanthan gum.
- 3 tablespoon unsalted butter melted
- 1 teaspoon fresh rosemary leaves finely chopped (OPTIONAL). If you prefer to add dried herbs, you will need ⅓ teaspoon only. Thyme or Italian herbs make a great variation!
Instructions
- Place the oven rack in the bottom third position and remove the one above it so the popovers will have room to rise. Preheat the oven to 450°F (230° C). Then spray a 6-cup popover pan with no-stick cooking spray (or brush with olive oil) and place it on a baking sheet.
- Heat the greased pan in the oven for at least 2 minutes! To make Yorkshire puddings, use beef drippings to grease the pan instead.
- Meanwhile, blend eggs, milk, and salt in a blender until homogeneous (about 15 seconds).
- Add flour, blending until smooth (if making gluten-free popovers, add also xanthan gum). Then, pour in the melted butter and blend until frothy.
- Using a wooden spoon, mix in the herbs (do NOT blend). NOTE: If you prefer, you can prepare the batter in a medium bowl using a whisk. If you have time, let the batter rest at room temp for 15 minutes before baking; otherwise, bake it right away!
- Pour the batter evenly into the cups of the prepared pan, almost to the top.
- Bake popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 18-20 minutes, or until they're tall, deep, golden brown on top, and have "popped" over the tops of the pan.
- Remove them from the oven and gently pierce the top of each with the tip of a paring knife, to release steam and help prevent sogginess.
- Slip them out of the pan, split open, and serve with butter and/or jam! They make a great side for soups too!
- NOTE: If using a regular muffin tin, this popover recipe makes 12 popovers instead of 6 when using a popover pan. But they won't be as tall and airy!
Recipe Video
Recipe Notes
How to Store and Reheat
Preferably eat them fresh! But you can store leftovers in an airtight container or freezer bag in the fridge for up to 2 days. Or freeze them for up to 2 months.
To reheat popovers:
- Chilled: Bake in a 350°F oven for about 5 minutes or until warm and crispy again.
- Frozen: Place the popovers directly from the freezer into a 350° F oven and bake for 8-12 minutes or until warm and crispy.
- Make sure to level the flour. This ensures you have the proper amount (neither more nor less).
- The eggs must be at room temperature!
- The whole milk should be lukewarm before mixing it into the batter. But if you forget, don’t fret! But make sure to preheat the greased popover pan in the oven before adding the batter to the pan! The heat (milk and/or pan) traps air which will expand, producing fluffy popovers.
- If you have time, allow the batter to rest at room temperature while the oven preheats. This makes popovers with an airier texture! In addition, it allows the starch molecules to expand and the gluten to relax. But if you are in a rush, go ahead and bake the popover right away. If making gluten-free popovers, skip this because there is no gluten to relax!
- Spray the tin very well (well and tops) with nonstick spray, preventing them from sticking in the pan.
- Position an oven rack on a lower third shelf and remove the rack above it, leaving room for the popover to rise dramatically without getting their tops burned.
- Don’t open the oven door while they’re baking. This could cause them to deflate! Turn on the oven light and take a peek at the last 5-10 minutes. If they are browning too much, open the door quickly to place a cookie sheet on a top oven rack in order to shield the tops of the popovers from the heat.
- Pierce the tops with a pairing knife to let the steam escape once they’re done baking. This will prevent sogginess!
- You can add grated cheese (e.g. Parmesan or gruyere) to the batter to make cheese popovers. But do not blend it! Mix it in with a wooden spoon. The same goes for fresh or dried herbs such as thyme, rosemary, Italian seasoning, etc.
- If replacing fresh herbs with dried herbs, use a third of the amount because dried herbs have a stronger flavor.
- To make gluten-free popovers, simply replace all-purpose flour with gluten-free all-purpose flour and add ¼ teaspoon xanthan gum.
Nutrition
Calories: 243kcal | Carbohydrates: 27g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 405mg | Potassium: 156mg | Fiber: 1g | Sugar: 3g | Vitamin A: 258IU | Calcium: 90mg | Iron: 2mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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