Can we talk popovers today? I’ve been hearing from many friends and followers that you all have sometimes not even TRIED a popover, never mind made your own. So a herb and cheese popover recipe scares the bejeebers out of you.
I can’t believe there is such a large percentage of the population that hasn’t had one of these airy, eggy treats before! That’s a shame. As soon as you can get your hands on one of these treats… do so! And let me know your thoughts.
Those of you that want to try your hand at making them yourselves, today is the day. But be prepared, while popovers are easy to make they are tricky little buggars. Like meringues, they are picky. Easy, but picky. Which means that you may have to make a couple batches to get it right your first go. Yet, they are inexpensive and simple to do so you won’t be out too much.
Besides, did you know you can make popovers in a cupcake tin?
There is no need to have a dedicated popover pan. A muffin tin will work just fine.
I use a popover pan, it’s true. Simply because I found one at a garage sale for a buck and the pan makes me feel all fancy and professional. Feelings count.
Popovers are made up mostly of flour, milk, and eggs. But, they do NOT like to be shocked by temperature so have all your ingredients out on your counter hours before you want to make up your popovers. This allows your eggs and milk to come to room temperature. Perfect-o.
- Use your blender to mix your popover dough. It will get it super smooth… just the way popovers like!
- Be sure your pan is greased all over… even the top! Having even a bit of your popover stick to the pan while you take them out can make the whole thing sink and collapse. Grease, grease, grease!
- Use the oven rack 2 up from the bottom of your oven. And ALWAYS use a cookie sheet under your popover or muffin pan to help insulate the bottom of your pan.
- When your popover’s come out of the oven wait a couple beats and then carefully insert a very sharp knife into the center to release the steam. Releasing the steam helps the centers from getting soggy.
Popover Recipe (w/herbs & cheese and cinnamon adaptations)
- 2 beaten eggs room temp
- 1 cup milk room temp
- 1 tablespoon vegetable or canola oil
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Preheat the oven to 400 degrees.
- Generously grease your popover or muffin tin. Set the tin on a baking sheet.
- Beat eggs, milk, and oil until combined.
- Add the flour and salt and beat until smooth.
- Pour the batter into the greased cups.. about 1/2 full.
- Bake for 40 minutes. Do NOT open or peek into the oven.
- Right when they come out gently insert a knife or fork into the center to allow steam to escape.
Recipe NotesFOR HERB AND CHEESE POPOVERS:
Mix together 2 tablespoons minced garlic, 1/4 cup Parmesan cheese, 2 tablespoons fresh thyme, and 1 teaspoon pepper. Evenly divide the mixture amongst the tops of the popovers. Add 1/4 tablespoon butter (room temp) to the top.
FOR CINNAMON POPOVERS:
Mix 1 teaspoon ground cinnamon in with the flour. When the popovers are warm from the oven sprinkle them with sugar. Serve with butter.