What are popovers? I had never heard of them until my husband introduced me to them a few years ago.
Popovers are kind of like a crepe shaped muffin. Or maybe a souffle? Essentially they are a tall airy omelette. Well, whatever they are, they are really tall and a lot of the time the bottom isn’t flat enough to let them stand up. Neat, right?
My husband has a tale about popovers. As a kid, his mom used to make popovers from time to time and they always failed to pop over. To this day no one is really sure why. They tasted great, but they earned the nickname “hockey pucks” due to closely resembling the sporting equipment. Until my husband made his own popovers as an adult many years later, he confesses that he didn’t really even know what they were supposed to look like.
He also says he was a little disappointed that they popped up so much. Not really knowing what the difference is that causes popovers instead of hockey pucks, he was hoping for a bit of flat nostalgia. No worries though, they are just as delicious whether they are tall or not.
(Makes 6 popovers)
- 2 eggs
- 1 cup all-purpose flour (equivalent to 4.3 oz)
- 1 cup milk
- 1/2 teaspoon salt
- Preheat the oven to 450 degrees F.
- Grease the cups of a popover pan.
- In a medium bowl, whisk the eggs until they are beaten.
- Add in the flour, milk, and salt. Whisk until just smooth.
- Fill each cup of the pan roughly half full.
- Bake for 20 minutes in the preheated oven.
- Lower the oven temperature to 350 degrees F. (Without opening the door of the oven!)
- Bake for an additional 10 to 20 minutes. I know this is a big range, but depending on your oven and what your oven has been cooking before making these I find the time of the second part can vary wildly. Just keep an eye on them and take them out when they are a dark golden brown.
- Remove the popovers from the pan immediately.
- Serve warm.
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