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.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs (at room temperature)
- 1 ½ cups whole milk (or 2% milk if you prefer)
- ¾ tsp salt
- 1 ½ cups all-purpose flour (For Gluten-free popovers, use the same amount of gluten-free all-purpose flour PLUS ¼ tsp xanthan gum.)
- 3 TBSP unsalted butter (melted)
- 1 tsp fresh rosemary leaves
Instructions
- 1
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.
- 2
Heat the greased pan in the oven for at least 2 minutes! To make Yorkshire puddings, use beef drippings to grease the pan instead.
- 3
Meanwhile, blend eggs, milk, and salt in a blender until homogeneous (about 15 seconds).
- 4
Add flour, blending until smooth (if making gluten-free popovers, add also xanthan gum). Then, pour in the melted butter and blend until frothy.
- 5
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!
- 6
Pour the batter evenly into the cups of the prepared pan, almost to the top.
- 7
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.
- 8
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.
- 9
Slip them out of the pan, split open, and serve with butter and/or jam! They make a great side for soups too!
- 10
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!