Popovers – easiest bread possible! Really!

There are times when I wonder if I'm missing something regarding certain techniques and / or recipes.

I started making risotto before the craze hit the US and it was officially declared difficult / tricky / complicated / doomed to failure.

It's easy – at least, I've always thought so. 

I could be wrong, of course.

I recently discovered that popovers are difficult, too.

Huh?

I've been making popovers since I was a child.

It's the easiest possible bread one can make…. five minutes to mix; forty to bake.

I have read that it should be whisked for hours, that it should rest for hours, that it should be done in a blender, that the flour should be carefully sifted, that it should be made in a stand mixer, that one should get every little lum out, and so on.

I have always considered it such an easy, basic recipe that I've never posted it – or any of the many variations I make.

So, here's the basic recipe – with Parmesan added.

The only trick to making good popovers is:

(drum roll, please)

Don't over do it.

Lightly whisk the eggs; add the milk and lightly whisk again; add the flour and lightly whisk again.  Don't try to get the lumps out… Over-working the batter can make it tough. 

Parmesan Popovers
Parmesan Popovers

1 cup flour
1 cup milk
2 eggs
1/4 tsp salt 
3 tbs freshly grated Parmesan 
butter – for pan
pan for 6 regular-size muffins or cupcakes 

Butter muffin pan – even if it is nonstick, it's easier – but don't bother if it's silicone.
Lightly beat eggs with fork or hand whisk. Add flour, milk, salt and whisk lightly – do not try to get out all of the lumps – doing this would cause over beating and tough popovers. Ladle half the batter into muffin pan. Divide the cheese evenly and sprinkle over batter. Ladle the rest of the batter on top. Cups should be 1/2 – 2/3 full. Bake in preheated 450F (230C) oven for 25 minutes. Turn temperature down to 350F (175C) and continue baking 15 minutes longer, until nicely browned. Remove and serve fresh from the oven, slathered with lots of butter.

You could also add a variety of herbs or spices to the batter.

I make them lots in the winter to have with soups and stews.

Actually, it's the only thing mon mari really likes about soup.

For the Brits – yes, these are basically the same as Yorkshire Puddings

Comments 12

  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. 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.

  7. 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)

  8. 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?

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