Every once in a while I get a craving for pop overs. My obsession started at BLT Steak, and I have since tried to make them myself, and found a restaurant in NYC that is dedicated to this fluffy baked good.
What makes popovers so wonderful? They are crispy (and cheesy at BLT) on the outside and pillowy soft on the inside. The first time I made them, they didn’t pop quite well enough and they were also a bit too eggy inside. So this time, I decided to try a new recipe.
I read about a million recipes and reviews of those recipes and decided to try a classic one. The tips said that it was best to put the popover tin in the oven while it heated (something about the popovers releasing steam when the room temp batter meets the hot cups, creating extra pop… but this was wildly contested and refuted). Then before you pour in the batter, you pam and flour the cups (so they fully release and have room to pop). So that’s what I did…
Then I mixed up the batter (careful not to overmix)
Then I poured in the batter and put it in the oven, turned down the temp when I was told to, and DIDN’T peak. While it may be a wive’s tale, the #1 tip I always hear about popovers is that they can deflate simply by opening the oven door while they cooked.
But these just looked perfect.
Total crispy poppage.
And they slid right out of the cups and didn’t deflate! (SCORE!)
They were so beautiful that I just kept taking photos.
And the inside? Perfect! Mostly hollow with fluffy deliciousness. A touch of butter and I just wanted to go and shout from my rooftop “I made popovers! And they WORKED!”
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RECIPE
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Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Pam
- Butter
Directions
- Preheat oven to 450 degrees F (230 degrees C). Butter popover pan and put it into the oven while it’s preheating.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat.
- Spray the cups with pam and flour them
- Fill popover cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot. DO NOT OPEN OVEN during cooking.
