Easy Weeknight Popovers
Anyone who has ever dined at Neiman Marcus’ Zodiac can attest to the perfection of their popovers served with delicious strawberry butter. The popular bread is featured on the cover of the legendary store’s cookbook. While I’ve made Neiman’s popovers many times, I set a new challenge for myself: create an easy recipe that makes fewer popovers and is quick enough for a weeknight dinner. In one hour, while you’re preparing the rest of dinner, you can have hot, homemade bread to go with your meal.
Popovers are an American version of Yorkshire pudding. While some versions of Yorkshire pudding have been around since the 1300s, their first written record is from 1737. Popovers don’t show up until 1850.
The difference between the two types of egg bread is readily apparent in their appearance; however, both are delicious. Yorkshire pudding is denser, almost always savory, and made with meat drippings. It is typically baked in muffin-type or traditional baking pans.
In contrast, popovers are baked in a deeper, more cylindrical pan. They are taller than Yorkshire pudding and get their name from the fact that they pop up over the top of the pan, a dramatic rise caused by the build-up of steam. Because they’re baked at high heat, they have a crispy exterior and a light, airy inside.
Popovers are basically fun bread. They can be served with butter or strawberry butter like the Neiman Marcus version or savory by adding herbs before baking.
Ingredients
1 cup flour
½ tsp. salt
1 cup milk
3 eggs, room temperature
Vegetable oil
Directions
- In a mixing bowl, sift flour and salt.
- Add milk and eggs to the flour mixture.
- Whisk until smooth. The batter will initially seem quite lumpy, but it quickly smooths out.
- Set batter aside to rest for 30 minutes. At this point, preheat the oven to 450 degrees so it is evenly hot by the time the batter is ready. You will bake popovers on the lower third of the oven.
- Once the resting period is over, spray six popover cups with cooking spray, covering the inside thoroughly. Add one teaspoon of vegetable oil to each cup. (Some recipes call for butter, but I prefer oil.)
- Place the pan in the hot oven. You want the pan and oil very hot but not burning, so watch it closely. While the pan is heating, give the batter one last whisk. Once the pan and oil are hot, carefully remove it from the oven and fill each cup three-fourths full.
- Immediately return it to the oven and bake for 30 minutes. Resist the temptation to open the oven for a peek. However, make sure your oven light it on because it’s fun to watch them rise.
- The tricky part is that ovens can vary. When you get close to the 30-minute mark, check them. Popovers should be evenly dark golden brown. Dump them from the popover pan onto a rack to cool. Leaving them in the pan can cause the bottoms to become soggy.
Note: A popover pan is required. These are readily online and available from stores selling baking pans. Also, I recommend an oven liner or large cookie sheet on the rack under the popovers to catch any dripping oil as they rise to make any clean-up easier.
***BIO***
Carolyn is an award-winning feature writer and has been a journalist for more than 30 years. Enjoy more on her blog including Chats With Authors, Book Reviews, 'What's on My Mind', and On the Table at www.carolyntillery.com!