Popover Recipe

I posted this photo of the popovers I made at Christmastime and friend Tina inquired about it.

With Popovers #yum #christmas

A popover is a delicate, hollow roll made out of an egg-milk-flour-butter batter. I've blogged about popovers before - we first enjoyed them with tea and jam last summer while visiting Jordan Pond in Bar Harbor, Maine. These are the same popovers, except they were served as a savory compliment to our Christmas meal of prime rib. In the savory preparation, they are also called English Yorkshire Pudding [which really doesn't make sense, since when I think of a "pudding", I think of something sweet - oh the weird world we live in!].

Here is the Recipe - it is quite simple and easy. Recipe from The Pioneer Woman Cooks - a Year of Holidays

Oven at 450 degF
5 eggs
1 Cup half and half
1 Cup Flour
2 tsp salt
drippings from meat (savory) or melted butter (sweet)

Combine the eggs and half and half in a bowl.
Wisk until combined
Wisk in the flour and salt until the batter is smooth
If preparing the savory version, pour a small amount of the meat drippings into each cup of a standard muffin pan - just to coat the bottom of the muffin cup.
If preparing the sweet version, pour a small amount of melted butter into each cup of a standard muffin pan - just to coat the bottom of the muffin cup.
Fill the muffin cup with the egg batter, 1/2 to 2/3 full.
Bake at 450 degF oven for 12-14 minutes. They will POP up in the muffin tins.

Serve with roasted meat (savory) or with melted chocolate and jam (sweet).

Popovers are best enjoyed hot out of the oven, so prepare them last! Enjoy!

Lisa Gordon  – (January 7, 2014 at 6:37 AM)  

I have not had a popover in ages!
May just have to treat myself.
Thank you for sharing this here, Shirley.

Amy at love made my home  – (January 7, 2014 at 7:37 AM)  

So funny, another blog I read here in England was blogging about how to make Yorkshire Puddings today! Yes, in England they are savoury item. Originally when beef was roasted on a spit in front of the fire the yorkshire pudding would be cooked underneath the beef to catch all of the drippings and juices! So it would be very much a savoury item. I know though that they are generally sweet in the US - indeed, I said as much in my comment on that other blog! It must be the cold weather that is bringing out the need in us all for such comforting food. xx

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