Tuesday, August 21, 2012

TWD: Popovers

This may have been the easiest TWD recipe EVER.  I missed the last two TWD challenges due to illness and traveling out West for my sister's wedding.  We actually just got back from our trip so it was really nice to have a super quick, simple recipe to prepare for this week's challenge.

I adore popovers.  I make them quite often for breakfast on Sunday mornings.  They are perfect as an accompaniment to eggs or smeared with some good-quality jam.  I have tried many popover recipes over the past couple years and have one in particular that I like best but am always willing to try new variations and techniques.

This recipe comes from the kitchen of the legendary baker Marion Cunningham.  Her popover recipe instructed to use custard cups for larger popovers and a muffin tin for smaller popovers.  The proportion of milk, flour, salt, and butter in her recipe is identical to the measurements in my go-to popover recipe with the exception that Marion adds three eggs to her batter whereas I usually utilize only two.

The batter is whizzed together in a food processor, measured out into the custard cups/muffin tins, and then plopped into a 450 degree oven.  I kept my oven light on for the duration of the cooking time because Matthew loved watching the popovers grow.  After allowing the popovers to "pop" for a good 25 minutes, the recipe instructs to reduce the oven temperature to 350 degrees and allow the popovers to bake an additional 15 minutes to "dry out" the inside.  I ended up cutting this short by quite a bit because the outsides were over-browning.

These popovers were delicious albeit a bit more eggy in the inside than the recipe we are used to.  That did not stop us from consuming the whole batch in a matter of minutes (they just are not as good once cooled!).  I was very disappointed that we did not have any jam to enjoy these with...although Paul had no issue with gobbling his down completely slathered in butter.  He is certainly a health nut.

Matthew was a little disturbed when he took a bite of his popover only to discover the center was hollow.

"Broke! Broke!" he whined, convinced that he had received a defective piece.  He got over his disdain in a few minutes and ended up eating three of them.

Although I do not think these will replace my go-to popover recipe, they were so much fun to bake!  If you would like to try out the recipe yourself, please head over to Amy and Paula's blogs!

Next up...Nectarine Upside-Down Chiffon Cake.  I can't wait!


  1. I love your son´s comment about it being broke. Glass cups are definitely better than metal. Wonderfully golden popovers!

  2. I love Matthews comment--broke! Kids are so fun. Loved making popovers, this was my first time--where have I been? Can't wait to make them again.

  3. Matthew is adorable! Oh out of the mouths of [kids] ~ always a delight! Your popovers look beautiful.

  4. definitely not broke, but beautiful. how's your go-to popover recipe different from this one?

  5. Thank you, everyone! Matthew is certainly my biggest critic. My husband will eat anything, but it is truly a triumph when Matthew gobbles down something I've prepared! Marilyn, my other popover recipe calls for 1 cup milk, 1 cup flour, 2 eggs, 1 tablespoon melted butter, and 1/2 teaspoon salt. The eggs and milk are whisked together separately from the flour and salt. The flour/salt mixture is then added to the eggs, creating a slightly lumpy batter. The melted butter is added and then you whisk the heck out of the batter until it smooths out. Then, you let the batter rest for 30 minutes to help the gluten relax so the popovers will "pop" higher. Meanwhile, you oil a muffin tin (using only the 10 outer holes) and place them on a rack set in the lowest oven position. Preheat the oven to 450 degrees (with the pan inside). After the batter has rested, quickly remove divide the batter among the preheated muffin tin and quickly close the door. Let them bake for 20 minutes, then lower the heat to 350 and bake for an additional 15 minutes. With this recipe, the batter is less eggy and the popover rose quite a bit higher, due to the resting time for the batter and preheating the muffin pan. :)

  6. Love kids ideas about things.
    Your popovers look perfect!

  7. I love your son's response - so cute!