This recipe came to me in a stroke of genius. After making Black Pepper & Chive Popovers, I had a fair bit of leftover batter, so I tossed it in the fridge and figured I would just make more popovers the next day. Then it hit me. What if I baked it in a loaf pan!? Unsure whether it would actually turn out, but way too excited not to try it, I heated up the oven and threw it in. Pretty much sitting in front of the oven, I impatiently waited for the “loaf” to start bubbling up. Sure enough, the popover batter and heat began to work their magic. I sat there awestruck by its beauty, excitedly texting Shan pictures of my creation.
Pulling the puffy loaf out of the oven, what happened next was even better than I expected. I figured I would just slice the loaf in half, using it like a focaccia bread. Instead, thanks to the stretchy, bubbly, popover dough, I was able to pull the loaf apart like a pita, stuffing it to create the most amazing leftover beef sandwich. My life changed forever, and now I just want to stuff everything inside of popover dough. It’s a problem!
- 2 cups (250-275) 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.
- Brush two 11 x 7 x 2 inch pans each with a tablespoon of melted butter.
- Once buttered, fill pan about half way with batter.
- Bake about 35-45 minutes, until popover loaf has puffed up, and become golden brown.
- Serve warm.
mind officially blown. grateful is too small a word 🙂
Why thank you!!
Wow, this is something i HAVE to try What a great idea!
Deborah Yablon says
This looks really amazing – and much easier to make along with the roast beef! Question is whether you can make it in one of the silicone loaf pans?
Not sure if it would turn out quite the same, as I don’t think silicone pans conduct heat in quite the same way, but it’s worth a try!