Popovers might be one of the greatest inventions ever. They’re so easy. And so good. When I made these for Easter dinner I questioned my judgment for not making them more often. When I was fresh out of college I moved to New York City on a bit of a whim. My obsession with New York started right around the time I was 9 – mostly because my favorite Babysitter’s Club character (Stacey McGill!) was from the Big Apple. Living there became a goal so I got a job as a live-in nanny for a family on the Upper East Side. My experience was… interesting. It was an all around culture shock – West Coast to East Coast, middle class to upper class but, man, did I love those kids. I was broken hearted when I said goodbye to them.
Anyway, those kids LOVED popovers so much that I made them pretty often. When you find a crowd pleaser you stick with it. Now whenever I make them it reminds me of those kiddos and that crazy year of my life. If anything, it made for some pretty good stories…
I’ve always used the Ina Garten popover recipe. It’s pretty much fool proof and makes light, airy, and perfectly chewy/crunchy popovers every time.
Popovers
Makes 12 popovers
1 1/2 tbsp unsalted butter, melted
1/2 cups all-purpose flour
3/4 tsp kosher salt
3 large eggs, at room temperature
1 1/2 cups milk (I used 1%), at room temperature
Preheat oven to 425 degrees.
Grease popover pan or muffin tin with unsalted butter.
Whisk together all the ingredients in a medium bowl with a pouring spout. Whisk until smooth, the batter will be thin.
Place the pan in the oven for exactly 2 minutes to preheat. Fill the popover pans until about half full and bake for 30 minutes. Don’t peek!
Bakers notes:
- Muffin tins will totally work for this recipe but popover pans will get you much more height.
- It’s key to preheat your pan before pouring the batter in.
- DO NOT PEEK at the popovers while they’re cooking. Opening the oven will make them fall.
Enjoy!
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