Popovers win the prize for the easiest and most delicious thing that can come out of your oven. Perfect for a lazy afternoon, the preparation only takes a few minutes, but they will fill your home with an amazing eggy, doughy smell that lingers for hours.
Popovers are the not-so-distant american cousin of yorkshire pudding. The only real difference is that yorkshire pudding calls for pan drippings from some kind of roasted animal product – giving it a meatier taste, while popovers are known for their buttery flavor.
Even though these have an intense buttery flavor, they only contain one tablespoon of butter… and I even used smart balance! These are made even more delicious with additional butter, jam, scrambled eggs, but they really are amazing right out of the oven. I’m proud to say this is my own recipe. I’ve made a few popovers over the years, and eventually worked my way to this recipe I am about to share with you… enjoy!
6 regular size popovers or 12 muffin tin size
- 2 eggs
- 3/4 cup whole milk
- 1/4 cup water
- 1 Tbsp melted butter
- 1 scant cup AP flour
- 1/2 tsp salt
Prepare your popover pan or muffin tin by spraying it with vegetable oil. I like to put my popover pan on a jellyroll pan, it’s just easier to handle and protects your oven from overflow situations.
Whisk together the eggs, milk and water then slowly stream in the melted butter. Then whisk in the flour and salt until completely combined. At this point you could always add herbs, or even some parmesan cheese, get creative.
Bake for 45 minutes, do not open the oven for the whole 45 minutes! I know it’s tempting, but a sudden drop in temperature could make the big beautiful poofs fall flat. After 45 minutes, open the oven and quickly puncture the top of each popover with a small knife, then continue baking for 10 minutes.