The perfect popover that is fluffy and crispy with a buttery bite!
Popovers are light and airy rolls that are made with egg batter and baked in muffin or popover tins. I use a jumbo muffin tin to make mine. Someday I’ll buy a proper tin. You may have heard of popovers called Yorkshire pudding.
What is the difference?
Popovers and Yorkshire pudding use the same ingredients but traditionally, Yorkshire pudding relied on meat drippings (meat was often cooked above these baked goods so as not to waste a drop) for flavor and color whereas popovers use butter.
I like to get mine crispy so I will pour olive oil in the pan and pop it in the oven to get HOT. Then pour the batter in and bake.
Batter-
There are some key points to getting the batter exactly right and it is vital to follow the directions exactly how I recommend getting the perfect fully rise and crispy exterior.
- The eggs must be at room temperature. If you want to speed the process I like to add them into a bowl with hot water.
- Milk- warm as well. I like to heat it up right before adding it to the batter.
- Whisk the batter until smooth.
- Pop a hole in the top right as they come out of the oven. This helps the roll not get mushy.
Look how beautiful they are!
I like to serve them with honey or whipped butter. One of my favorites is with fig jam, raspberry jam, or herbed butter.
This pic feature fig butter. It is so simple and DELICIOUS! Simply mix 3-4 tablespoons with about 1 tablespoon of fig jam and whip/mix it until smooth. Add a little honey and spread on warm popovers. So yummy!
Okay let’s get started!
Popovers!
Equipment
- Jumbo muffin tin, regular muffin tin, or popover tin.
Ingredients
- 4 room temperature eggs You can add the eggs( whole not cracked) to a bowl with hot water to speed up the warming process.
- 1 1/2 cups warm 2% or lowfat milk I heat for 20-30 seconds in the microwave right before adding to the batter.
- 3/4 tsp kosher salt If using iodized salt only add 1/2 tsp
- 1 1/2 cup All-purpose flour
- 3 tbsp butter, melted
- Extra virgin olive oil or avocado oil
Fig-honey butter
- 3-4 tbsp softened butter
- 1 tbsp fig jam
- 1 tbsp honey
Instructions
- Preheat the oven to 450℉ Set the oven rack to the lowest spot in the oven - this is so the tops don't burn.
- Make sure the oven is preheated before mixing the batter.
- When the oven is ready, pour enough oil to cover the bottom of each tin cup and then pop it in the oven to get the oil hot. This is key to acheive a cripsy outside.
- Now lets mix up the batter. To a medium/large bowl, add the eggs and whisk. Now add the milk, salt, and whisk until smooth.
- Next goes the flour.
- Beat with a whisk until light and smooth. Make sure there are no lumps. Next goes the butter. Whisk again until smooth and airy.
- Carefully pull out the muffin tin and pour the batter into the tin. I like to use a ladle. Fill the tins 3/4 full.
- Cook for 20 minutes and then change the temperature to 350℉ (DO NOT OPEN THE OVEN) this will make the rolls fall. Just adjust the temp and set a timer for 10-15 minutes more or unitl puffed up and golden. I always cook 15 minutes.
- After 15 minutes is up, remove from the oven and poke a hole with a skewer or toothpick in the very top to let steam out and not get mushy inside.
- Let the popovers cool for 5 minutes or so then turn over into a bowl and serve with the fig honey butter, regular butter, honey, or jam.
- ENJOY!
Fig-Honey Butter
- Mix all the ingredients together and let it set at room temperature.
