Popovers – easiest bread possible! Really! — 12 Comments

  1. Mmmm, we adore popovers! With roast chicken and way too much gravy.
    My two secrets for making perfect popovers is to ensure that the milk and eggs are room temperature and the popover pans are pre-heated with the oil (or whatever fat is being used) in them until they’re smoking hot.

  2. I’ve made Yorkshire pudding for years–and never thought it was difficult, always wondering, as you did, about the “how to make perfect Yorkshire pudding” articles. So, after seeing this the other day, and knowing we were having pea soup for dinner that night, I made these (without the cheese). I had a choice between having to grease a full size muffin tin or use smaller silicon cups. I chose the latter and had a dozen smallish popovers, which were perfect for scooping up the soup. They were also perfectly baked and browned in 25 minutes. And gone in about 10.

  3. manningroad, as good with salads as with soup….
    Ina, hope it works….
    Elizabeth, you can get a LOT of gravy in a popover…. great idea!
    Karen, gone in 10 – that’s about right. Don’t know why some people like to imply difficulty ;-))
    Cucina49, you are so right!

  4. Yum! I have a special pan for popovers. I preheat my pan also. Once I used my White Lily flour I use for biscuits. It is self rising. They sort of resembled hockey pucks. I needed all purpose. Live and learn. Yours look great! Thanks for sharing.

  5. Believe it or not I’ve never made popovers! They seem so easy to make Katie, I think its time to try them! Have a great day!

  6. That’s it! I need to make popovers. I have been staring at my pan for years and done nothing with it. These look delicious!

  7. Maybe people confuse popovers with other types of breads like biscuits or brioche or associate them with pancakes or crepes, all of which has “tricks” to them. I agree that popovers aren’t too hard and I can make my husband eat a whole pan of them.
    As for risotto, I think people are intimidated by the slowness of it. No one wants to stand there and stir it and add more liquid and keep the liquid warm. That’s just too much work for some.

  8. Veronica, I wouldn’t have known that about self-rising flour… But, then I don’t think we have that here ;-))
    Eri, I’ve been making them since I was a child – they are THAT easy.
    Chris, really? Years? Get with it LOL
    Rachel, I don’t stir risotto constantly, either – no need to. Some chefs just like to over-complicate things…. (IMHO)

  9. I made your popovers this evening…without the parmesan. They were delicious, but I am wondering if they don’t need some sort of “fat” added to them. Am I missing a step, or is this your tried and true way to make them?