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. 🙂
makes 6 very large popovers
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
- 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.