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Source: Jordan Pond Tea House, Acadia National Park
Prep time:
Makes: 6 popovers

These are a huge family favorite and I’ve made them many times—successfully, once I learned a few tips. While popovers require only a few ingredients, they do require some patience and attention to detail. Popovers are delicious and make a beautiful presentation when you follow the recipe carefully. There are two tips that make them pop, light and crispy, and keep them from collapsing after coming out of the oven: (1)  Let the batter sit for an hour before it goes in the oven; and (2) Keep the oven door closed once the popovers are in the oven.

You can do it—enjoy!  

2 large eggs
1 cup whole milk
1 cup bread (or all purpose) flour
pinch of salt
pinch of baking soda

Preheat oven to 425°

  1. Beat eggs at high speed with electric mixer until thickened and lemon colored (about 3 min)
  2. On slowest speed, add 1/2 cup milk very slowly. Beat until well mixed.
  3. Sift and measure flour, salt, and baking soda. Add dry ingredients slowly to egg mixture.
  4. When dry ingredients and egg mixture are combined, stop the mixer and scrape sides of bowl with spatula.
  5. Turn to medium speed and slowly add rest of milk. Beat 2 minutes.
  6. Turn to high speed and beat 5-7 minutes. Batter should be smooth and about the thickness of heavy cream.
  7. Pour batter through strainer.
  8. Fill well-greased popover pan to near the top (muffin pan or custard pan may be used but fill only every other cup with a muffin pan).
  9. Let batter sit in pan for 1 hour before baking.
  10. Bake on middle rack of preheated oven: 425° for the first 15 minutes. Without opening door, reduce temperature to 350° and bake for 15-20 minutes longer.
  11. Serve immediately.