The first time I ate a popover was almost four decades ago. A friend invited me to lunch at the café inside Houston's Neiman Marcus. Freshly arrived from Canada, I was dazzled by the tall, handsome, golden popover with its wobbly, eggy, hollow interior. Equally memorable was the complimentary cup of chicken broth served alongside it.
45 Min
NF
Popovers
I can't help but smile when I remember quickening my pace as I neared the café on many return visits, already anticipating that warm, buttery popover melting in my mouth.
The beauty of a popover is its short, glorious life. It's best enjoyed within 30 minutes of coming out of the oven. If you have popover pans, by all means use them. But I've made them in ramekins, muffin tins and just about any oven-safe vessel. The key is to fill each cup no more than one-third full, giving the batter plenty of room to puff up.
The first time I ate a popover was almost four decades ago. A friend invited me to lunch at the café inside Houston's Neiman Marcus. Freshly arrived from Canada, I was dazzled by the tall, handsome, golden popover with its wobbly, eggy, hollow interior. Equally memorable was the complimentary cup of chicken broth served alongside it.
I can't help but smile when I remember quickening my pace as I neared the café on many return visits, already anticipating that warm, buttery popover melting in my mouth.
The beauty of a popover is its short, glorious life. It's best enjoyed within 30 minutes of coming out of the oven. If you have popover pans, by all means use them. But I've made them in ramekins, muffin tins and just about any oven-safe vessel. The key is to fill each cup no more than one-third full, giving the batter plenty of room to puff up.
Cook Time
45 minutes
Serves
8
Directions
Step 1
Grease a popover pan, muffin tin or ramekins with melted butter. Heat the oven to 425°F.
Step 2
In a blender, combine the flour, milk, eggs, butter, cheese, black pepper, sugar and salt. Blend for 1 minute, until smooth.
Step 3
Fill each cup no more than one-third full.
Step 4
Bake for 25 minutes. Reduce the oven temperature to 300 degrees and bake for 10 minutes more.
Step 5
Remove the popovers from the pan and serve immediately.
Notes & Variations
- The cheese and black pepper are optional. Omit them or substitute your favorite herbs and seasonings.
- For a sweet version, increase the sugar to 3 tablespoons and add 1 teaspoon each of ground cinnamon and vanilla extract.
- For a savory variation, blend in 1/2 cup minced fresh herbs, 1 minced serrano pepper, or both before baking.
Ingredients
Step 1
Grease a popover pan, muffin tin or ramekins with melted butter. Heat the oven to 425°F.
Step 2
In a blender, combine the flour, milk, eggs, butter, cheese, black pepper, sugar and salt. Blend for 1 minute, until smooth.
Step 3
Fill each cup no more than one-third full.
Step 4
Bake for 25 minutes. Reduce the oven temperature to 300 degrees and bake for 10 minutes more.
Step 5
Remove the popovers from the pan and serve immediately.
Notes & Variations
- The cheese and black pepper are optional. Omit them or substitute your favorite herbs and seasonings.
- For a sweet version, increase the sugar to 3 tablespoons and add 1 teaspoon each of ground cinnamon and vanilla extract.
- For a savory variation, blend in 1/2 cup minced fresh herbs, 1 minced serrano pepper, or both before baking.
Tags:
45 Min
NF
Tags:
45 Min
NF
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