“Beat the eggs separately and well, add the whites last, and then beat all well together. They may be baked in roll-pans or deep gem-pans, which should be heated on the range, and greased before the patter is put in.: they should be filled half fill with the batter. Or they may be baked in teacups of which eight would be required for this quantity of batter. When baked, serve immediately.”
from M. N. Henderson’s Practical Cooking (1876), the first cookbook to print a popover recipe.
Yum. I love popovers because they’re a blank canvas for making breakfast extra fucking delicious and special. Slap some jam or marmalade on it and, holy hell. you’ve got yourself a classy petit déjeuner. Want something savory instead? Slice it in a half, tuck in a lil’ bacon and cheese in it for an assembled blue-plate worthy sandwich. The possibilities are practically endless.
I’ve used this Ina Garten recipe so many times and it’s my go-to for simple popovers.
Instead of following her recipe directions very closely, I’ll add a little more batter to the popover pan so a larger “crown” forms. Even though the recipe says fill less than halfway, I’ll fill it close to 2/3. Rebellious right?
For 12 servings (from Ina Garten’s The Barefoot Contessa Cookbook):
- 1 ½ tbsp. melted butter, plus softened butter for greasing pans
- 1 ½ c. all-purpose flour
- ¾ tsp. kosher salt
- 3 large eggs, at room temperature
- 1 ½ c. whole milk, at room temperature
Preheat the oven to 425F.
Generously grease two popover pans. Place the pans in the oven and heat until it is almost too warm to touch.
Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until incorporated.
Fill the popover pans, almost halfway, and bake for 30 minutes. (Do not peek while it’s baking! It will sink!)