Last week, I posted a recipes for Tarales, a savory bread that is a favorite among my husband’s family. Now, it’s time for a recipe from my family. Popovers are a hollow roll that are crispy and flaky on the outside, and doughy on the inside. My mom didn’t come up with this recipe herself, but I always enjoyed when she made them. I love them even more now that I’ve moved away because I can enjoy a little bit of New England wherever I am.
Popovers are the American version of Yorkshire Pudding. They are baked in a special muffin pan that has very deep wells. They rise quickly and spill over the top of the pan, hence the name “popover”. This is the pan that I have and it is also the pan that my mom uses.
Popovers are first cooked at high temperature to make them rise quickly, and then at a lower temperature so that they brown. They are best when served piping hot.
I like mine plain, but you can tear yours open and serve with butter. While they are light, popovers go very well with heartier meals, such as meats and stews.
- 3 eggs
- 1½ cups of all--purpose flour
- 1½ cups of milk
- 1½ TBSP melted butter
- ¾ tsp salt
- Preheat the oven to 450 degrees.
- Lightly grease the popover pan with Pam spray
- Beat the eggs. Add the other ingredients and beat. Batter will be lumpy.
- Pour the batter evenly into the 6 wells.
- Bake at 450 degrees for 20 minutes.
- Turn down the oven to 350 degrees and bake another 20 minutes, or until the popovers are nicely browned.
- To remove, gently slide a knife around the base of the popover to loosen it from the pan.
- Serve immediately.