Sunday, July 23, 2017


I've really come to love popovers lately. They are relatively fast, super easy, and lend a bready, eggy, goodness to a meal without the effort required for homemade rolls. They are kind of magical, the way they change from a runny batter to a puffy but substantive morsel. To me, they're guiltless, too: in my book they are fairly low-calorie (~70 kcal per popover).

It recently came to my knowledge that popovers are basically the same as Yorkshire puddings. I have British ancestry, but I guess my view of pudding has been 100% American (as in, banana pudding, chocolate pudding, tapioca pudding, butterscotch pudding) up until a few months ago. Anyway, these cute little "puddings" do indeed go marvelously with a beef roast... and basically any other meal! I like them alongside my fauxtisserie chicken (we even substituted chicken and popovers for turkey and rolls last Thanksgiving).

(yields 12)

3 eggs
1 cup milk
1/2 tsp salt
1 cup flour
shortening to grease muffin tin
  1. Lightly grease muffin tin wells.
  2. Mix all ingredients together with a whisk or fork. 
  3. Fill each well of the muffin tin 1/3 to 1/2 full. 
  4. Place in cold oven. Turn to 450°F. 
  5. Bake 16-18 minutes, or until popovers "pop over" well edges and turn a golden brown.
  6. Remove from pan with a fork and serve hot. Can be refrigerated and reheated in the microwave (as if you'll have leftovers!).

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