My Pops Famous Popovers
One of my favorite memories as a kid is homemade POPOVERS. They’re something my dad would make on special occasions or even just the random home brunch. I remember especially fondly when he made a batch of green popovers for St. Patrick’s Day 
. He had us convinced they were made with green ice-cream. No matter what he threw into them, Popovers still make my sister and me smile and bring back warm memories of time spent with our dad.
Once you learn to make these the right way, you’ll be hooked. Need an impressive addition to a Sunday dinner, give ’em Popovers. Want to add something fun to the brunch table, give ’em Popovers. They’re huge puffed up, easy to make rolls that are light and airy inside. You can even use your imagination and flavor them with all type of fresh herbs or even cheese. Ice cream? Maybe 
Know-It-All!
Here’s a confession. Sometimes I can be a bit of know-it-all. It’s a very annoying trait, especially because I definitely do not know it all! I’ve ruined popovers before just because I’ve refused to read the recipe and refresh my memory. The one thing I’d been doing wrong, trying to make this from memory is that the batter ingredients have to be room temperature.
The basic rules for perfect Popovers is room temperature batter and very hot, preheated popover pans or muffin tins. If you use popover pans, your popovers will come out higher. Fill the cups to at least 2/3’s full and never open the oven.
The other important fact is more is better. That is, if you want your popovers to stay popped, you want to bake them until they are very, golden brown. Once they come out of the oven, take them out f the pan immediately and using a very sharp knife, cut a little slice in the side to release the hot air.
The Recipe For Popovers Success
Preheat your oven to 425°
Generously grease aluminum popover pans, pyrex custard cups or muffin cups with butter. Even butter the tops of muffin trays or spray them with non-stick spray. Set aside.
Into a large bowl add 1 1/2 cups all-purpose flour, 3/4 teaspoons of salt and 3 extra large eggs and 1 1/2 cups whole milk. Make sure that the milk and the eggs have been sitting out for a while to be sure that they are at room temperature. Add 3 tablespoons of unsalted, melted butter and whisk all the ingredients together.
If you like, add some fresh herbs like a few tablespoons of chopped fresh chives, a teaspoon of freshly chopped sage or thyme leaves.
Set the prepared pans into the oven for 2-3 minutes to preheat. Open the oven, then poor the batter into the cups.
Shut the front door! Just kidding, shut the oven door and let them bake, undisturbed for 30 minutes. Do not open the oven door. The popovers are done when they are deep golden brown. If you under cook popovers, they deflate once they come out of the oven.
Remove from the popovers from the cups immediately. Cut a small slit into the side of each popover to release the steam.
Serve hot and enjoy!
Ingredients
- 3 tablespoon unsalted butter, plus more for greasing pans/cups
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 3 extra large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
Optional 1-2 tablespoon freshly chopped chives or other herbs.
Instructions
- Preheat oven to 425 degrees
- Generously grease aluminum popover pans, pyrex custard cups or muffin cups with butter. Even butter the tops of muffin trays or spray them with non-stick spray. Set aside.
- Into a large bowl add 1 1/2 cups all-purpose flour, 2/4 teaspoons of salt and 3 extra large eggs and 1 1/2 cups whole milk. Make sure that the milk and the eggs have been sitting out for a while to be sure that they are at room temperature. Melt 3 tablespoons of unsalted butter and whisk all the ingredients together. If you like, add some fresh herbs like a few tablespoons of chopped fresh chives, a teaspoon of freshly chopped sage or thyme leaves. You can even add a bit of freshly grated Parmesan, about 1/4 cup.
- Set the prepared pans into the oven for 2-3 minutes to preheat. Open the oven, then poor the batter into the cups. Shut the oven door and let the popovers bake, undisturbed for 30 minutes. Do not open the oven door. The popovers are done when they are deep golden brown.
- Remove from the popovers from the cups immediately. Cut a small slit into the side of each popover to release the steam.
- Serve hot and enjoy!
Thank You! I believe you are underestimating your abilities. Seems to me, I remember some very delicious cooking back in the day! I love that you take the time to read my blog! It really makes me happy. XO