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Popovers

One of the choices this month for the Barefoot Bloggers was Ina Garten’s Popovers from her fabulous cookbook Parties.I have always wanted to try Popovers or Yorkshire Pudding, but always seemed to talk myself out of it. I was making a roast, so it seemed this would be the ideal time to try this recipe.

I have to tell you that my son spent half the meal imitating of the character of Billy Sparrow from My Blue Heaven – he repeated “It’s a popover” over and over again. Sigh.

  • 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
  • 1 1/2 cups flour
  • 3/4 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 1/2 cups milk, at room temperature

Preheat the oven to 425 degrees F.

Generously butter or oil aluminum popover pans or Pyrex custard cups.This recipe makes 12 popovers so you’ll need enough pans for 12.

NOTE: This was the first time I was making any sort of Popover or Yorkshire Pudding type thing, so I was hesitant to buy anything special. I used a cupcake tin.

Place the pans in the oven for exactly 2 minutes to preheat.

NOTE: I am not sure why EXACTLY two minutes, but hey, I go with the flow the first time through a recipe. Do the Popover Police show up ig you leave the pans in there for 2 minutes and 30 seconds? Do they flop of it 1 minute and 45 seconds?

Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter is thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

NOTE: It is very tempting to peek. But unless you can peek through the window in your oven DON’T OPEN THE DOOR! 30 minutes was a minute or 2 too long. I should  have buttered the cupcake cups more, but for the most part the Popovers popped right out. Now, they are completely hollow, so they do seem to be a little silly – especially when you come form a family of bread eaters – but good nonetheless, especially with a lot of butter!

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4 Responses

  1. One of my favorite things in the world….
    They should be moist and eggy and almost hollow inside
    and crispy on the outside….

    Some recipes heat the tin up first and some do not, but most usually turn the oven heat down after a time.

  2. They are hollow so that you can fill them up with gravy. Yum!

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