Popovers are a fickle lot. Sometimes they don’t pop. Sometimes they explode. And sometimes, they simply refuse to come out of their cups. According to one article, chefs at Neiman Marcus spent five weeks perfecting their popover recipe, experimenting with nearly a dozen variations before arriving at their now-famous recipe. Popovers, they felt, were worth perfecting.
I couldn’t agree more. Growing up, Mom couldn’t make them often enough. I can still remember racing through the first popover, to be sure I could secure a second, which I then slowly savored. These days, I still race through the first one, hoping to enjoy a second while it’s still warm enough to melt a few thin slices of butter.
I actually have not tried the Neiman Marcus recipe. Instead, I remain faithful to my New Orleans recipe.
Recipe from Recipes and Reminiscences of New Orleans.
WHAT TO GRAB:
3 eggs, at room temperature
1 cup milk, at room temperature
1 cup all-purpose flour, sifted
1/2 teaspoon salt
2 tablespoons melted butter
HOW YOU DO IT:
1. Preheat the oven to 375 degrees.
2. Lightly butter a popover tin. This will help prevent the popovers from sticking to the cups.*
*Do not feel compelled to run out and buy a popover tin. I’ve used both a muffin tin and a popover tin with equal success.
3. In a mixing bowl, lightly beat the eggs. Whisk in 1/3 of the milk. Whisk in the flour, salt, and sugar. Finally, whisk in the remaining milk and the butter. Whisk only until free of lumps.
Step 3.5 (Optional). If you have the time, let the batter sit for an hour. This helps the batter absorb the liquids, and prevents the popovers from being too doughy.
4. Pour the batter into the buttered tins, just over half-full.
5. Bake for about 40 to 50 minutes, or until golden brown. Five minutes before the end of baking time, prick each popover, four times, with a toothpick, to allow the steam to escape. (This helps prevent the exploding).
6. Serve immediately, with butter or jam!
MY POPOVER PROBLEMS:
I tried to make pumpkin popovers, but they did not pop. My hunch is that the pumpkin puree was simply too heavy to allow the batter to rise. To date, that has been my only popover problem, knock on wood.