Popovers are often associated with an English Roast Beef dinner but I make them often for breakfast. We eat them plain as they are or fill them with lemon curd or jam. I love them hot out of the oven or room temperature later (if there are any left). I bake these almost every week, on a weekend morning.
I often have beef stew in my fridge and I love it served over a couple of popovers (like an easy roast beef dinner). Enjoy!!
Breakfast Popovers
3 eggs
1 cup milk
pinch of salt
4 tbsp vegetable oil
1 cup flour
Mis these together in a blender or by using a whisk. The batter can be made overnight and I have heard that it can make them even better but I make them just as I need them.
Heat a popover pan in the oven at 400F for 10 minutes. Then take it out, turn up the oven to 425F. Spray the hot pan with a little spray oil (like PAM), pour batter into each cup to about half-way.
Pop back into the oven for 15 minutes at 425F and then bake for another 15 minutes at 375F. The hot oven helps the popovers ‘pop’ and the lower temperature keeps them popped and finish baking (30 minutes total baking time).
Note: These can be cooked in a regular muffin pan but if you like them, investing in a 12-cup popover pan is a good thing. I have always made them with oil but maybe they could be made with butter as well. Maybe tomorrow I will try them with butter!!
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