Popovers are an American version of the English Yorkshire pudding. The differences are, popovers are larger and contain butter in the batter. Yorkshire puddings, usually served with prime rib, do not contain butter, but a teaspoon of the beef drippings is added to each cup before pouring the batter in. They are both traditional and delicious! Savory popovers are made with black pepper and cheese added to the batter.
Lee's Kitchen Tips:
Do not oven the oven door, not even to peek, during the cooking time.
2 cups whole milk
2 T unsalted butter, cut into small pieces
2 large eggs, room temperature
2 cups all-purpose flour
1 t sea salt
Preheat oven to 425 degrees F.
Pour milk into an 8-cup heatproof measuring pitcher or bowl.
Add the butter and microwave for 2 minutes to melt the butter and heat the milk.
Alternatively you can heat the milk and butter in a saucepan to just barely a simmer.
Let cool slightly.
Let cool slightly.
Whisk the eggs into the milk, one at a time, alternating with the flour and salt.
Whisk until mostly smooth.
Place popover pan on a baking sheet and heat in oven for 2 minutes, exactly.
Remove popover pan from oven and generously spray with cooking oil.
(I use grape seed oil in a oil mister/sprayer).
Pour batter evenly into popover pan, making sure you fill each cup to the top.
Bake in oven for 20 minutes.
Reduce the temperature to 375 degrees F and bake another 30 minutes.
Remove from oven and let cool a couple of minutes.
Release, using a table knife, if needed.
To Serve
Puncture sides with a sharp knife to let steam escape and fill with a small pat of butter and strawberry jam.
Makes 6
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