Probably my favorite "quick" breakfast bread -- the eggy crusty hot goodness of a popover. They take a bit longer (1/2 hour) than most "quick breads" but they are so worth it -- especially when slathered with butter.

Martha

I love popover and have not made them in years!

Back in my college days I waitressed in the restaurant at a local department store and one of the most popular items on the menu were their popovers

Yorkshire pudding, popovers, ahhh the glory.
Is it the crispy crustiness or the melted butter that makes them so heavenly.
Worst thing about these gems is the hot oven to do them.
I invested in a true popover pan a few years ago. The baking cups are tall, narrow and the popover does just what it is supposed to to - pop over the top of the baking cup so they are nearly perfectly round without a base when done baking.
Also inherited a cast iron popover pan that works slick as well.

This message has been edited. Last edited by: Lurah,

Do you have a favorite recipe or would a google search recipe be okay to use?

I've only eaten popovers once in my life -- in Bar Harbor, ME -- in a restaurant near the pond in the park -- they were known for their popovers -- and frankly, I did not like them. Don't know why -- I just remember not liking the taste or texture. (Jordan Pond House, Acadia Nat'l Park)

Basically, they're all alike -- eggs, flour, milk, salt and sometimes butter in the batter and sometimes just butter in the pan.

My recipe:

4 eggs
2 cups milk
1 3/4 c. flour
1/2 t. salt

Beat eggs, add rest of ingredients. Add a pat of butter to each of the popover cups and put in the oven (which is warmed to 450). Bake for 15 minutes. Lower the heat to 400 and bake for an additional 15 minutes.

Martha

This message has been edited. Last edited by: Linderhof,

Martha - Do you mean Hour?

Most important when making popovers - Never Ever open the oven door to peak!

How much is a "pat" of butter?

Now all I need is to find a popover pan. I have never in my life seen one and have never eaten a popover. I'm betting I'll like it. Might be just the thing to serve my Mexican Train group of ladies next month. How many popover cups are in a pan? Are they good with a salad?

Oops -- will change to read 15 minutes (30 min total time) a pat of butter would be between a teaspoon and a tablespoon --

Martha

They are VERY good with salad but they need to be served immediately -- they deflate as they cool -- so timing is really important. There are six cups to a pan -- WS have them and I think I've seen them at Maxx/Marshalls/HomeGoods or Tuesday Morning as well. And I bet Amazon has them!

Martha

quote:

Originally posted by CA Lori:
How much is a "pat" of butter?

Now all I need is to find a popover pan. I have never in my life seen one and have never eaten a popover. I'm betting I'll like it. Might be just the thing to serve my Mexican Train group of ladies next month. How many popover cups are in a pan? Are they good with a salad?

I've made them in muffin tins, not optimal but it will work. They are best served right out of the oven.

CA Lori - by all means you can use a muffin tin to bake these in, or small individual ramekins or custard cups. Try them in a muffin pan and I'm sure you'll be out looking for a popover pan as you'll be making them frequently.
There are many variations, with cheese, herbs, etc.

Yes, you can make them in a muffin tin but they don't quite "pop" as well!

Martha

Just saw an episode of Diners, Drive Ins & Dives and they showed popovers. The baker gave a few tips. A pop over pan is a must for optimum height, always heat the pop over pan before filling. Spray with cooking spray liberally. Fill to the brim with warm batter. She made black pepper gruyer pop overs and they looked amazing.