I had a popover for the first time a couple of years ago and if you’ve never had one, you should do yourself a favor and make that happen ASAP! These dinner rolls are huge and hollow and crispy and flaky and pretty much all around awesome. They’re also one of those things that seem like they’re hard to make but they’re super easy.
All you do is mix all of your room-temperature ingredients in a blender for about 30 seconds and divide the batter into 6 wells of a popover pan. I have this Popover Pan and they turn out great every time!
- 1 Tbs Melted Butter
- 2 Eggs, room temperature
- 1 Cup Milk, room temperature
- 1 tsp Kosher Salt
- 1 Cup All-Purpose Flour
- Preheat oven to 400°
- Spray a 6 cup popover pan with cooking spray.
- Put everything in a blender and blend for about 30 seconds.
- Fill wells of popover pan about ½ full with the batter. You should have enough for 6 popovers.
- Cook in preheated oven for 40 minutes until they are a deep golden brown. Don't open the oven while they're cooking or terrible things will happen!
- Remove to cooling rack and poke a small hole in the tops to let steam escape. This will keep them from deflating.
I’ve tried using a muffin tin but you don’t get the volume that you get with a popover pan…the batter needs something to climb up to get the height.
If – somehow – there are leftover popovers, you can throw them in the freezer for up to 3 months. Reheat in a 350° oven for 8 – 10 minutes or until they’ve heated through and gotten some of their crispy back.
Popovers and Yorkshire pudding are very similar.