The first time I had a popover was years ago at Neiman Marcus.
I remember it was the perfect balance of crisp, fluff and absolutely deliciousness!
I was recently re-introduced to pop-overs and decided to make them for my Dad’s 67th birthday (he’s quite fond of light and not too sweet desserts).
Needless to say, it was a hit and I even baked more over the weekend with my sister.
Ingredients:
- 4 large eggs , room temperature
- 1 1/2 cups lukewarm whole milk (I happened to have reduced fat milk, which worked fine)
- 3/4 teaspoon sea-salt
- 1 1/2 cups all-purpose flour
- 3 tablespoons melted butter
- **1-2 tbsp of additional melted butter for pan
Directions:
- With a whisk mix eggs, milk, and salt
- Add flour, blending until smooth
- Add the melted butter at the end, blending until frothy.
- Let batter rest for 15 minutes while you preheat the oven.
- Preheat the oven to 450 degrees F and place rack in the bottom third position (to make room for tall popovers and to ensure the tops don’t burn!)
- Place pop over pan in the oven while oven is pre-heating (*I have a mini 12 pop-over pan so cook time is shorter)
- Brush melted butter on pan or you can use a non-stick cooking spray
- Pour the rested batter evenly into the muffin slots, almost to the top.
- Bake the mini popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 3-5 minutes, until they’re tall and golden brown.
- *If you have a regular popover pan, bake at 350°F for 10 more minutes
We served ours with fresh whipped cream and strawberries.
I hope you enjoy them as much as we did!
