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Recipe No. 10: Popovers

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It’s no secret that I enjoy cooking and eating more than I do writing. However, blogging does have its benefits, so when the nice folks over at Storey Publishing reached out and asked if I would like a copy of Jennifer Trainer Thompson’s newest book, The Fresh Egg Cookbook, I jumped at the opportunity!

I like cookbooks that inform and inspire, as well as instruct, and Jennifer Thompson is a natural storyteller. She generously shares her experiences along with helpful tips and insights about raising chickens, cooking fresh eggs and the history of a recipe, when there is one to be told.

There are dozens of recipes in this book, and I plan to try most of them, however the very first recipe that called to me where the popovers. What caught my eye was how easy the ingredients and instructions were – popovers are typically made with simple ingredients you’re sure to have on hand; eggs, milk, flour, butter, and salt.

We made a batch this weekend and had them for breakfast with jams, butter and cheese. We liked them so much we made them again for dinner, which included grilled pork chops on a bed of sauteed cabbage & apples – both servings were delicious! (Btw, did you know that the most famous version of a popover is the Yorkshire Pudding?)

Popover recipe from the Fresh Egg Cookbook:

  • 3 tablespoons butter
  • 4 eggs
  • 1 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1 1/4 cup unbleached all purpose flour
  • 1/4 teaspoon salt
  1. Preheat oven to 375øF. Butter a six-cup popover pan – I used a 12-well muffin pan instead. Add 1/2 tablespoon of the chilled butter to the bottom of each cup and put the pan in the oven until the butter melts.
  2. Beat the eggs until foamy. Beat in the milk and melted butter. Add the flour and salt and beat until smooth, about 3 minutes.
  3. Fill the prepared (pan) wells no more than three-quarters of the way with batter and bake 25 to 35 minutes (time will vary depending on oven), or until puffed and well browned. Serve hot!

Tips for to great popovers:

  • Make sure the pan is hot before you pour in the batter
  • Keep batter chilled
  • Generously grease cooking pan
  • No peeking while they’re in the oven!

Additional Recipes & Resources:
Paula Deen Recipes @ The Food Network
Sweet, Sugar Cinnamon Popovers @
Herbal Popovers @ Better Crocker
Quick & Easy Yorkshire Pudding Recipe

2 Comments Post a comment
  1. Fresh eggs are important in any popover recipe. The fresher the eggs, the tastier the popovers, and the “fluffier” too!

    May 3, 2012
    • mayapan #

      I agree — and I had no idea they were so “eggy”!

      May 3, 2012

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