Popovers

Like so many of my mother’s family-favorite recipes when I was growing up, these popovers only made an appearance at special holidays. I thought maybe they were just too complicated, but years later while in college I took matters into my own hands, bought a popover pan and started making them myself. And guess what? They are not difficult at all!

Now, I make them whenever I want. My kids practically beg for them every week. With a crispy exterior, hollow interior, and light buttery taste, the classic popover is my absolute favorite roll.

What is a Popover?

A popover is a light roll made from an egg batter (no yeast!), baked in a special pan that shares its name, which has deep wells with straight-walled sides. Their origin is English-inspired. Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire (thus the name Yorkshire Pudding.) Popovers, however, are traditionally baked in a popover pan that’s coated with butter, whereas Yorkshire pudding is baked in beef drippings.

Tips for Optimal Results

You only need 5 pantry items to make these rolls. Eggs, milk, flour, butter, and salt. (No yeast, no baking soda, and no baking powder.) They’re so simple! However, their success is all in the details.

• Use a popover pan. Popovers have a special pan that shares its name for a reason! I own two of these popover pans. See more information below.
• Spoon and level the flour. Don’t scoop! This ensures you measure the proper amount.
• Have the eggs at room temperature (before cracking) and the milk warm before mixing. This forms an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good.
• Allow the batter to rest at room temperature while the oven preheats. Resting the batter really does result in better-risen popovers with an airier texture (as opposed to chewy). At least 15 minutes allows the starch molecules to expand and the gluten to relax.
• Spray the tin generously with nonstick spray, including the inside of the wells and also the rim, so those gorgeous rolls pop right out.
• Position an oven rack on a lower third shelf. If the fully risen popovers are too close to the top of the oven, they could burn.
• Don’t open the oven door while they’re baking. This could cause them to deflate. IF they are browning too much, you can open the door toward the last 5 minutes and very quickly place a cookie sheet on a top oven rack to shield the popover’s tops from the heat.
• Let the steam escape once they’re done baking. Popovers lose their crispiness if they linger in the pan, so turn them out on a wire rack immediately and make a small slit in the side of each with a paring knife to let the steam out.

Do You Need A Popover Pan To Make Popovers?

Let’s put it this way: for best results, I highly recommend one. Popover pans are different from regular muffin tins in a couple ways. They have deep, steep-sided wells, which forces the batter upward while baking, resulting in a puffy top and crispy sides. You’ll also notice that most popover pans have the cups welded to the wire rack. This isn’t for aesthetics, but rather promotes even circulation of air and heat around the tins. This popover recipe makes 6 popovers using this popover pan.

Can you make popovers in a muffin tin? If you must, yes, but be warned, results will not be ideal or how intended! This particular recipe makes enough batter to fill a standard 12-slot muffin tin. The popovers will be smaller and probably more dense. (Reduce your cooking time by 5 minutes at the higher temperature and also 5 minutes at the lower temperature.)

How to Store and Reheat Popovers

Popovers are ideally enjoyed right after baking, so if at all possible, bake and serve them fresh from the oven. The longer they sit, they tend to lose their height and crispness. That being said, you can make them ahead of time and they’ll still be good.

• Can you reheat popovers? Yes. Just warm them in a 350°F oven until warm and crispy again, about 5 minutes.
• Can you freeze popovers? Yes. Freeze baked and cooled popovers in an airtight, freezer-safe bag for up to 2 months. To reheat, place the popovers directly from the freezer into a 350° oven and bake until warm and crispy, about 8 minutes.
• Can you make popover batter ahead of time? There’s some debate over this, but in my humble opinion, the batter should rest for at least 15 minutes and up to 1 hour at room temperature, but no more than that. Give it a stir before filling the popover pan.