Popovers are magical. No yeast, baking powder, or baking soda, yet they rise into magnificent little porous creations, all thanks to the magic of steam! After whipping up the batter, I was curious how the thin, runny batter would morph into a puffy, muffin-like shape. Thanks to a high oven heat and the ratio of liquid to flour, the popovers release steam while cooking, puffing up to create a porous dough, bound together by the egg. So simple, yet so complex, and most importantly, so delicious!
I might get hung for this, but I always find Yorkshire Puddings to be a bit boring and kind of bland, at least until you smother them with gravy. Rather than going that traditional route, I wanted to incorporate some flavour into a popover recipe (which are essentially the same thing as Yorkshire Pudding). It may have been a poor decision… They were way too good and we ate way too many. Oops! No gravy needed here.
The only problem with these popovers, were how easy they were to make… Now I want them or lunch, dinner, and every snack. Heck, why not breakfast too? French toast popovers anyone??
Find the accompanying Sirloin Tip Roast recipe here.
- 2 cups (250-275 grams) all-purpose flour
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped chives or green onions
- ½ tbsp freshly cracked black pepper
- 1 tbsp kosher salt
- 3 large eggs
- 2½ cups whole milk
- 5 tbsp unsalted butter
- In a mixing bowl, combine flour, parsley, chives, pepper, and salt. Whisk to combine.
- In a separate bowl, combine eggs, and milk, whisking until combined, then gradually add flour mixture into the eggs and milk, followed by 3 tablespoons of melted, unsalted butter, lightly mixing until just combined. The batter will be quite runny, a bit runnier than heavy cream.
- Preheat oven to 425F.
- In a 12 muffin tin, using 2 tablespoons of melted butter, add ½ teaspoon of butter into each muffin tin.
- Once buttered, pour batter into the muffin tins, filling each hole about three-quarters full.
- Bake about 30-35 minutes, until popovers have puffed up, and become golden brown.
- Serve warm.
Recipe adapted from Bon Appetit.
Wow, the photography is making me hungry. I can just imagine the texture. I will have to make these on an upcoming meatless Monday.
Thanks Jake! They would definitely be perfect for meatless monday :).
Want to make these tonight and have all ingredients but AP flour. Will SR work as
well as AP? Have only enough AP for a half
recipe but won’t dare attempt to adjust
I’m not sure to be honest, but if anything they’ll probably just rise more than usual!
OMG these are amazing, just made them for dinner tonight and already ate one……….I will definitely keep this recipe and pass it along……..thanks for sharing!
Glad you like them Penny! We hope everyone else loves them too :).
Denise Couch says
Wow can’t wait to try this
Robin Koykka says
I made this and the accompanying roast recipe. My wife has consistently ordered this when we go to restaurants and I had never tried Yorkshire Pudding, and didn’t know what the big deal was… now I know.
Thanks for the post and I’ve saved this with recipes that will frequent our table.
Greetings from Midland Ontario, Canada
Jeff Miller says
Looks like a great recipe, but 1 Tbsp of Kosher Salt seems a bit extreme! Is that the correct amount?
Jeff Miller says
I used only 1 tsp of salt instead of 1 tbsp and they turned out fantastic!
I’ll make them again for sure!
Hi going to try and make the gluten free. Has anyone tried Yur recipe with gf flour and posted the results?
Not that we know. If you have some success let us know!
Help !! I’m making the popovers for dinner. Do I use seof-rising flour or not?
I would use regular flour if you have it, but they should still turn out with self-rising flour.
Jacquelyn Bauer says
Okay, here’s the scoop: these are amazing. I will never make plain old Yorkshire pudding to go with a beef roast ever again. A couple things I found/changed:
* I probably had enough batter to make 18 of these – I filled the tins almost to the top and they came out enormous! (And I had plenty of batter leftover.)
* I used 1% milk and it worked just fine, so if anyone doesn’t have whole milk, I wouldn’t stress it.
* I used melted bacon grease to grease the pans – about 3/4 tsp per cup…a trick I learned from a different popover/Yorkshire recipe, just adds an extra “oomph” of flavour.
* I don’t know if my oven is hotter than others or if the bacon grease makes it all cook faster, but about 17 minutes in, these looked cooked and were almost as dark as your picture. I just shut off the oven and let them finish out the rest of the time with the door closed – they still turned out perfectly!
Thanks for an amazing recipe…it’s going into my recipe box to stay!
Terrific. Very good. I too ate too many! They are irresistible
Penny J Thompson says
The temperature difference between the roast and the popovers….do you do the popovers earlier? Or are they best served straight out of the oven? If so do you leave the roast resting a bit more while the popovers bake?