I think I can pretty confidently date my desire to make and try popovers to the time I first saw “Little Women.” They just seemed like the height of deliciousness. Years later, at a hotel in Rome, I finally began to truly understand Jo and Amy March’s fondness for the treat when I awoke every morning to a cappuccino and a basket of piping hot popovers, primed to be broken open and smeared with butter and strawberry jam. So every time I get a hankering to recreate that experience, I whip up this recipe for traditional popovers. Popovers may seem intimidating, but really, nothing could be simpler. And though having a proper popover pan (say that three times fast!) is an advantage when turning out aesthetically perfect popovers, a regular muffin tin will also do just fine.
- 1½ cups whole milk
- 3 eggs
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons salt
- 3 tablespoons unsalted butter, melted
In a saucepan set over medium heat, slowly heat the milk until bubbles begin to appear and the milk just begins to scald. Remove from the heat. In a mixing bowl, ad the flour, sugar and salt and whisk to combine. Add the eggs to a food processor or stand mixer fitted with a whisk attachment and pulse or whip until frothy. While mixing constantly, slowly pour in the hot milk. Next, gradually add the flour mixture and blend until thoroughly incorporated. Slowly add the melted butter and blend to combine. Cover and refrigerate the batter for at least one hour, or overnight, before using.
Position a rack in the lower third of the oven and preheat to 350°. Place the popover pan in the oven for two or three minutes to preheat, then remove and spritz completely with cooking spray. Quickly fill each cup about ¾ full and bake until puffed and golden brown, about 40-50 minutes. Remove the popovers from the pan and serve immediately. …Preferably slathered with homemade jam and savored with a nice café latte.
As if popovers themselves weren’t enough of a special treat, they can be made more savory with the addition of cheeses and herbs. Simply substitute parmesan cheese for the sugar in the popover batter and add 6 tablespoons of shredded cheese, such as pepper jack or gruyere, and 2 tablespoons minced chives.