I adore popovers — the crunchy, sturdy bottom with the oh-so-delicate and fluffy top. Biting into it presents the most flavorful, savory custard of egg goodness. I went to an English pub for dinner the other night, and I noticed that Yorkshire puddings were an offering with their roast beef. I was intrigued — how are Yorkshire puddings different from popovers? After reading some pretty interesting debates, I came to the conclusion that the beef drippings are the difference. Not having a roast on hand and still wanting the airy bread, I decided to go for the popovers. I might make Yorkshire puddings in the future, but for now, I’m more than satisfied with these easy popovers!!
This recipe is designed for use in a muffin/cupcake tin rather than popover pan. The popovers will be about the size of dinner rolls. If you happen to have a popover pan, double the amounts for the same number of larger popovers.
Prep is very quick for this recipe, so preheat your oven to 450 degrees while you put together the batter. Place the muffin pan into the oven to preheat.
1 extra-large egg
1/2 cup all-purpose flour
1/2 cup 2% milk
1/4 tsp salt
Cooking spray or butter for the pan
Yields 6 popovers, can be easily doubled or tripled if more are desired.
Place the ingredients into a blender, and pulse gently until smooth, about 30 seconds. If you do not have a blender, simply whisk the ingredients in a bowl until batter is a smooth, thin liquid.
Grease the cups of the pan, and pour the mix up to the halfway point. Bake for 15 minutes.
Reduce the temperature to 350 degrees and bake for 10 additional minutes.
Carefully remove from oven and serve immediately with butter, if desired.