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Popovers

Popovers are a uniquely simple and scrumptious treat that truly exemplify the magic of baking. Made from a quick batter of flour, eggs, milk and salt, these crispy rolls triple or even quadruple in volume with no leavener other than water. It’s the expansion of water alone that causes them to puff up and gives them that perfectly soft, buttery, stretchy interior.

  • Total Time: 35 minutes
  • Yield: 6 large popovers 1x

Ingredients

Units Scale
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 TSP salt
  • 2 TBSP butter lard or vegetable oil
  • 1/2 cup water

Instructions

  1. Whisk together all ingredients except for 1/2 cup water.
  2. Once the batter is free of lumps, whisk in water. It should have the viscosity of heavy cream or eggnog.
  3. Let the batter sit for at least 30 minutes or up to 48 hours before baking. It will rise best after about 24 hours.
  4. Add 1/4 tsp oil or fat to each baking pan cups (muffin tin or popover pan) and place in a 450° degree oven for 15 minutes.
  5. Take out the hot pan and fill each cup half way with batter, then return to the oven.
  6. Bake for 20 minutes at 450°,  then reduce the temperature to 400° and bake for 10-15 minutes more.
  7. Remove and cool for just a couple minutes before serving.

 

  • Author: Ben Lester
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes

Find it online: https://localgrain.org/popovers/