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.