I’ve been making popovers ever since I was eight years old. I found the recipe in The Children’s Friend (a magazine put out by my church for kids under age 12) and I was hooked.
They are super-easy, thrifty, fun to make and, even better, delicious!
1 cup milk
1/2 teaspoon salt
1 cup flour
I am now going to tell you the top-secret, ultra hush-hush, uber-surprising tricks for making good popovers:
- Get the muffin tin cold. Normally, I stick it in the refrigerator, but since it was a cold day, I put the pan on the porch. (See the snow?)
- Do NOT (do not , do not, do not) pre-heat your oven! I am serious. You are going to put a cold pan into your cold oven once you are ready to bake them. There is something about doing it this way that makes the popovers puff up so prettily. You’ll see what I mean in a minute.
Beat the eggs with a wire whisk.
Add the milk to the eggs. Mix.
Add the flour and salt.
Beat everything together with the wire whisk until it is thoroughly mixed together.
Spray the cold muffin tin with a baking spray. I like Pam - both the spray and my niece.
Fill the muffin tins 1/2 full and put the pan into the cold oven. Then turn up the heat to 450 degrees. (Cold to hot. It works.)
Set your timer for 25 minutes and then try to do something else while you wait. You must do something else while you wait, because you don’t want to open the oven while they are baking or your popovers won’t pop.
THE WAITING BEGINS
“If I look at you with my big black eyes, will you give me a popover?”
“No? Really? Bummer.”
“If you give me a popover, I’ll lick my lips for you. See how good I am at it?”
“No? No? Why is it always ‘no’?
“Okay then… I’ll just go over here and sulk a little bit. I’m okay. Really. You don’t need to feel guilty or anything about how mean you are to me.”
THE EATING COMMENCES
Since we can’t open the oven to peek at the progress of our popovers, we need to resort to trying to see them through the oven door.
See that? They are popping up! Oh boy!
Yum. Drool. Heart beating quickly. They are ready now to take out of the oven!
Aren’t they gorgeous?
A word to the wise: Admire your popovers while they are in the oven, because they won’t stay puffed up like this for long.
Now you are going to murder your popovers by sticking a toothpick in them to release the steam.
I know… I was just overly dramatic, particularly since they start to deflate as soon as you take them out of the oven. But I often feel so sad at this point.
Why do they have to die? Why? Why? WHY?
Because poking them with a toothpick turns them into the cutest little cups and that’s a good thing, Martha Stewart.
They are perfect with homemade, fresh peach freezer jam.
See how frosty the jar is? That’s because I had just barely taken it out of the freezer. I popped it into the microwave for about 30 seconds to get it loosened up enough to eat it.
Oh my…I do love a good, fresh-fruit jam. Nothing like it anywhere.
I’ll teach you how to make it next summer, once the peaches in our orchard get ripe.
Popovers with jam. See how they settle down into the cutest little cups, just perfect for putting jam or honey in them? And they are so light! I could eat half of a pan in one sitting.
But I won’t.
Because I shouldn’t.
Although, I have.