A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either as a sweet—topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea—or with meats at lunch and dinner.
To me … they are comfort food that my father perfected! Enjoy, and thank you Ina!
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter.
You’ll need enough pans to make 12 popovers.
Place the pans in the oven for exactly 2 minutes to preheat.
You can make the mixture well before hand if needed and just pour into pans when you are ready
Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth.
Add milk, eggs and salt, then whisk while pouring in flour and butter.
The batter will be thin.
Fill the popover pans less than half full and bake for exactly 30 minutes.
Do not peek.