Adapted from Authentic Suburban Gourmet’s Recipe (found on Pinterest)
Another delicious component from my Monday night dinner party, these popovers are seriously the bomb. Seriously. Let’s be real… I look forward to my trips to the cafe upstairs at Neiman Marcus for one real reason: the popovers.
This recipe makes about 18 popovers… so, if you’re cooking for a big group, this might be a great option!
Quick note: when I cook a full meal, I consider making it all by hand my day’s workout. I’m a lazy bum. If you’re feeling even lazier than normal-day Amanda, feel free to use a standing or hand electric mixer to do your dirty work.
- 3 1/2 cups of skim milk
- 4 cups of all-purpose flour
- 1 1/2 teaspoons of sea salt
- 1 teaspoon of baking powder
- 6 large eggs, at room temperature
- optional seasoning: 1 1/2 teaspoons of rosemary, thyme, or cinnamon (choose one… maximum)
Preheat the oven to 450ºF. Place the milk in a microwave-safe bowl and microwave on high for 2 minutes, or until the milk is warm to the touch. In a large mixing bowl, combine the flour, sea salt, and baking powder (and, if applicable, the optional seasoning). Whisk the dry ingredients together a bit to incorporate them.
Crack the eggs into a large mixing bowl and whisk the eggs until they are pale and start to foam. Add the warm milk to the bowl with the eggs and stir to combine. Half-cup by half-cup, add the flour mixture to the wet ingredients – stirring constantly so each half-cup of dry ingredients is completely incorporated to the wet ingredients before moving on to add the next half-cup. Once all of the ingredients are completely mixed together, set the batter aside at room temperature for one hour.
Spray a popover or muffin pan liberally with nonstick cooking spray… very liberally. One of the keys to success with popovers is the greasiness of the pan – you want maximum greasiness so the popovers don’t get stuck in the tin.
Once the hour of patient waiting is up, fill the popover cups in the tin… almost to the very top. Be careful not to let the batter spill over, but try to fill the cups to right below the ridge. Place the tin in the oven and bake for 15 minutes. Lower the temperature in the oven to 375ºF and allow the popovers to bake for an additional 30-35 minutes. At this time, the popovers should be deep golden brown no the outside (and light and fluffy on the inside!). Remove the popovers from the oven, pop them out of their cups, and serve – hot, warm, or room temperature… they’re delicious every way!