It’s been a while since I’ve done a Simple Sundays post. I’ve been too busy trying to be creative and unique that I’ve put the effortless recipes on the back burner. But I’m back with this super simple popover recipe.
If you’ve never had a popover, I would say that it kind of reminds me of a dutch baby but in a muffin form. Light and crisp on the outside and moist and eggy on the inside, it’s the perfect breakfast food served with jam and butter. Actually, you can pretty much use them for dinner rolls too.
If you loved my blueberry cruffins, but feel like it’s too much work to do, I highly recommend this recipe instead. It’s lighter and you can use any kind of filling that you like. Plus, that vertical lift is insane! I mean just look at them. They’re literally popping out of the pans. You don’t even need a blender, mixer or a food processor. All you need is a whisk and a bowl. Oh! And a popover pan of course. 🙂
Giant Popovers
makes 6 very large popovers
Ingredients:
1 c. all-purpose flour
1 tsp. kosher salt
¾ c. whole milk, room temperature
4 large eggs, room temperature
3 tbsp. unsalted butter, melted
Instructions:
- Use a pastry brush to brush your popover pan with melted butter.
- Turn on the oven to 425˚F, and place your popover pan in the oven while the oven preheats. (As shown in picture #1)
- In a large bowl (preferably one with a spout), whisk salt and flour together. (As shown in picture #2)
- In a large liquid measuring cup, whisk together milk and eggs. (As shown in picture #3)
- Slowly add the egg mixture into the flour mixture while continuously whisking to make a smooth, liquidy batter. (As shown in picture #4)
- Whisk in the rest of the melted butter to the batter. (As shown in picture #5)
- Remove the pan from the oven and pour the batter into each cavity about halfway full. (As shown in picture #6)
- Bake the popovers for about 20-25 minutes until they are golden brown and very tall. DO NOT OPEN the oven door during this time.
- Remove the popovers from the pan and puncture each popover to let the steam out. (As shown in picture #7)
- Serve warm.
Recipe barely adapted from Food 52.
oh hai, little kitty! i love popovers – it totally is exciting to see them get so puffy and huge. ps those cruffins??? MAGICAL. They are absolutely perfect!
Thank you! 🙂 Bear (my cat) is hilarious, he needs to sniff everything that I bake. I think popovers are so fun to watch too. They really puff up like crazy!
Looooooook at you!!
Wooooooo weeeeeeeee Giselle, and your kitty is tooo cute!!!
lol I knowww they’re huuugeeee! Bear is hilarious. You would love him 🙂
Will have to give this recipe a try. I love how lovely puffed-up these popovers are. Yum!
Thank you! It’s so easy and they puff up beautifully. I think it’s because of the preheated pan 🙂
Ooh, this is making me want to get a popover pan!
Thank you! It’s so worth getting one! 😁
Popovers are seriously one of my favorite things in the world!
Me, too! I’d eat them every day if they were more figure friendly! 😊❤️
Where did you buy your popover pan please
HI, Angela! I bought this popover pan:
https://www.amazon.com/Nordic-Ware-Grand-Popover-Pan/dp/B0055FSMCS/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1466808835&sr=1-4&keywords=popover+pan
Off of Amazon. Hope this helps! ❤️