I am a carb addict and on the occasion that we do run out of bread, I like to make these super simple little popovers to compliment soups, risottos, and casseroles. I first fell in love with popovers while in college at the restaurant Judie's in Amherst, MA. If you've never had one, they are kind of bread meets custard meets muffin and are very light and delicious.
I like that there are so few ingredients which makes whipping them up last minute a cinch. They also always seem to impress so you get a lot of payoff for minimal effort. I've included a few of my favorite additions but you can customize these any way you like; herbs, cheese, spices... it's a lot of fun to test out combinations!
Popovers: I've had this recipe forever and I make them so often that now it's just memorized and I don't recall the source. If you recognize if please do let me know so I can give credit!
- 5 eggs
- 1 2/3 c milk
- 2 tbs melted butter
- 1 2/3 c flour
- 1/2 tsp salt
options: 1/4tsp each cinnamon and nutmeg plus 2tbs sugar / 1tbs finely chopped fresh dill plus lemon zest / 1/4 c grated cheddar cheese and 1/4tsp smoked paprika / 1tbs finely chopped fresh sage and cracked black pepper
Preheat the oven to 400 degrees and grease very well a muffin or popover tin with butter. Make sure every surface and the tops are coated in butter, these are delicate and tough to get out if they stick- a flower and butter cooking spray will work wonders if you have one.
Beat the eggs in a medium bowl.
Beat in the milk and melted butter. Add the flour in three parts beating after each addition. Add the salt and any optional cheeses, herbs or spices that you like and beat until just smooth (a few very small lumps are fine).
Pour the batter into the greased muffin tin distributing equally in each of the cups. Place in the oven on a center rack and immediately reduce the heat to 375 degrees. I like to place an empty baking sheet on the bottom rack to catch any spillover and make clean up easier.
Bake for 45 to 50 minutes until 'popped' and golden brown. Remove from the oven and let cool a few minutes before sliding out of tin and allowing to cool further on a baking rack.
These are best served warm out of the oven but they do keep for a day in a covered container and can be reheated if they're a little mushy.
Little Smith goes nuts when I pull these out of the oven every time and urgently makes the sign for "more" because he wants one so bad he can't stand to let them cool. See this look of desperation before he finally gets a piece and all is right with the world.
Popovers are airy and custardy inside. I like to split them open and enjoy with a meal or spread them with jam or apple butter for breakfast. So easy and so very yummy!