Archive for September, 2010

7th September
written by Cleone


The first time I had popovers was at Popover Cafe on the UWS (Upper West Side of NYC).  The UWS is really nice.  It is so different from the UES (Upper East Side) because it is younger and trendier.  UES is more old money.

AM and I met my dear friend, Esther and her husband Bobby for brunch one Sunday.  They live on the UWS and suggested a place near their apartment.  It is a small cozy little place with delicious brunch and amazing popovers.

Ever since then, I haven’t eaten any popovers.  I have, though, come across a few recipes that seemed simple enough.  You can use a popover pan but since I didn’t want to go out and drop some dough (pun intended! HA!) on a specialty pan just for popovers, I decided to just use my regular muffin pan instead.  It actually worked out great!

Greased pan

Grease the pan well!  Even in between the cups because the popovers rise above the top of the pan so you want to make sure there is enough grease that it will not stick to your pan.  A cooking spray works well because melted butter can get messy.  I always have a bottle of cooking spray at home just for these instances.

Milk and eggs

The recipe I used actually called for all wet ingredients to be warmed.  Since I didn’t let the eggs sit at room temperature beforehand, the recipe had a useful tip to let the eggs sit in hot water for 10 minutes.  That did the trick!  I will have to remember that next time if I ever forget to take the eggs out before baking.


You can use an electric mixer but whisking by hand is just as effective.  Since it is a simple recipe, I didn’t feel like dragging out my KitchenAid just to mix the batter.

Ready for oven

Like any muffin or cupcake, you fill the batter to about 2/3 way up.  The recipe stated it would yield 12 in a regular muffin pan but I actually got 15 out.

The trick to popovers, I found, is that you have to leave it undisturbed baking in the oven for the specified amount of time.  No opening the oven during baking!  Good thing I have a window in my oven so I can check up on it.  I love watching dough or cupcakes rise.  It makes me feel like I’m creating something.  It is a very satisfying feeling.  I showed AM the picture below and he asked, “why do they look like doughnuts?”  They do, don’t they?

Rising in the oven

But then…LOOK!

Becoming popovers

It smelled so goooooood.  We couldn’t wait to bite into one.  They came out great!  So airy and fluffy.  I ate mine with mango jam and it was delicious!  It also tastes great plain.  You can also add cheese and herbs to make a savory version or dredge them in a cinnamon sugar mix to make a sweet version.

Right out of the oven

A perfect popover!  I can hide some goodies in the hole!

A lonely but beautiful popover

(Adapted from King Arthur Flour)

Yields: 12 regular size (I got 15)

4 large eggs, warmed in a bowl of hot water
1 1/2 cups of milk, warmed
1/2 teaspoon salt
1 1/2 cups of all-purpose flour
3 tablespoons unsalted butter, melted

1. Preheat oven to 450 degrees F. Grease a muffin pan in its entirety covering the cups as well as the spaces in between the cups. Place the rack in the lowest level in the oven.

2. In a large bowl, whisk the eggs, milk, and salt with a metal whisk until all ingredients are fully mixed.

3. Add in flour and mix well until frothy and there are no lumps.

4. Add in butter and mix well.

5. Pour batter into the muffin pan. Fill each cup up to 2/3 full.

6. Place in oven and bake for 20 minutes.

7. Lower the temperature to 350 degrees F and bake for another 15 minutes or until dark brown without burning.

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