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If you are very lucky, old friends will on occasion fly across the country to visit you. They’ll sit on your couch and tell you which of your college chums became a body builder. When necessary, they’ll gently remind you whatever dating mishaps have recently befallen you, nothing could top the Beckett-quoting fool you were smitten with freshman year. These friends are to be treasured, given fresh towels and mints on their pillow. The morning after they arrive, when they make not a peep about your tiny bed or your 5’5” shower head--well then, then they should be given popovers. Steaming hot, fluffy popovers. Preferably with cheese and fresh jam.
Popovers seem to have fallen out of vogue and for the life of us, we don’t know why. They are big, beautiful and--to steal from the Naked Chef--dead simple. Perhaps the only obstacle in making popovers is the pan. The truly sensational are made in a proper popover pan, but excellent popovers can also be turned out of a muffin tin. (For the record, popover pans can often be found lurking in the aisles of Value Village, or for a few dollars more, at any kitchen store.) Popovers have exactly the same short list of pantry-friendly ingredients as so many of our favorite things like crepes and Dutch babies (this recipe on Orangette is great). Evidently, milk, eggs, butter, flour, and salt--all whisked together--is always good.
Popovers are also the perfect thing to serve to a guest. They take up little of your time or attention, (five minutes here, 30 seconds there), so you are free to attend to your company. When they come out of the oven, you have only to toss them in a big bowl lined with a tea towel, brew some large mugs of tea, and head back to the couch to eat and laugh. And eat and laugh.
The recipe for popovers is after the break.
Photo by Rachael Coyle
Popovers
We used to say that this recipe made 6, but really it can make 6 okay popovers or 5 exceptional popovers
special equipment: 1 popover pan
1 cup whole milk
2 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, melted
6 teaspoons vegetable oil
In a blender add the first four ingredients putting the liquid at the bottom. Blend on a low speed until smooth, about 15 seconds. Add melted butter and blend for an additional few seconds. Let the batter rest for 30 minutes before baking popovers.
While the batter is resting, preheat the oven to 450 degrees with the popover pan inside. Just before baking, remove the pan and add 1 teaspoon oil to each cup. Return the pan to the oven for 2 minutes to heat oil. Remove the hot pan and evenly divide the batter among the five cups. Immediately return the filled pan to the oven and bake for 20 minutes at 450 F. Do not open the oven during these first 20 minutes. Rotate the pan and reduce the oven temperature to 350 F. Bake for an additional 15-20 minutes or until popovers are nicely browned.
Enjoy hot out of the oven with jam or cheese.
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When we were kids my best friend and I decided to make Yorkshire puddings in a muffin tin, and we ended up setting the oven on fire. My mom wouldn't let us bake anything with butter in it in her kitchen for (what felt like) years, and now I'm scared of hot oils + muffin tins. Maybe I should try popovers now that I have better fine motor control?
This recipe is ripped verbatim from Cook's Illustrated. I've sent Cook's and their publisher mail pointing to this page.
At minimum, you should give credit to whom it's due and credit Cook's. Why would you knowingly rip someone off? You shouldn't publish someone else's work without giving them credit. Instead of publishing the recipe, you should have provided a link to Cook's website or the cookbook you ripped it out of. That way, you can still have a post, but Cook's gets credit for their work.
Z--
Thank you for your concern. However, the recipe is actually adapted from the 1971 Joy of Cooking-- their ratios are exactly the same as Cook's--however I've increased the salt. I understand your concern about failure to credit, however, with items as basic as popovers, the ratios (in this case 1 cup milk to 1 cup flour and 2 eggs) rarely change and you will be hard-pressed to find a recipe that is vastly different. If you have any further concerns, please email me directly: rachaelcoyle at gmail.
Z, e-vigilante. Comments first, looks like an asshole later.
These are opensource popovers, Z.