In the small town where I went to college, there was a hole in the wall kind of restaurant called Popovers. They served, you guessed it, popovers in just about every way you can imagine. For breakfast, lunch, dinner, or dessert, they had a fitting popover variation. Although the restaurant has long since closed, I still sometimes think about those Sunday morning group trips to get a warm and wonderful popover breakfast.

Popovers: Light, puffy, tasty rolls

A very American dish with strong New England ties, a popover is a light, mostly hollow, baked roll made from an eggy batter. They are related to Yorkshire pudding; indeed probably derived from Yorkshire pudding, but they have their own own uniquely delicious qualities.

A popover pan makes perfect popovers

Popovers puff up quite a bit while baking, thus giving them their name. While a popover pan is the preferred way of making popovers, I have made them in a muffin tin with imperfect yet passable results. Popover pans are available in kitchen stores, department stores, and even restaurant supply stores, and they are inexpensive enough that investing in one is worth the perfect popovers that will pull out of the oven.

Popovers can become a sweet or savory comfort food

Popovers may not be well-known, but they are great comfort food that deserve recognition. You can eat them straight with some honey butter or on the side of a bowl of hearty soup, or you can open hot popovers and ladle in some stew. For a sweet treat, fill popovers with ice cream drizzled with hot fudge or fill with whipped cream and fresh fruit.

Popovers

For best results, be sure to have ingredients at room temperature.

Ingredients:
2 cups bread flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1-3/4 cups whole milk or half-and-half, at room temperature
3 large eggs, at room temperature
2 tablespoons unsalted butter, melted

Directions:
1. In a large bowl, sift together the flour, salt and baking powder.

2. In a blender or food processor, blend the milk, eggs and melted butter for about 10 seconds.

3. Add the flour mixture to the milk mixture in the blender. Blend for about 10 seconds. There will still be a few small lumps and that’s okay. Let the batter rest for 1 hour without refrigerating.

4. Preheat oven to 450 degrees F. Place the empty popover pan or muffin tin in the hot oven for 5 minutes.

5. Working very quickly, remove the pan, spray with a little cooking oil spray, then fill the popover or muffin cups three-fourths full with popover batter and immediately put pan back in the oven.

6. Bake for 15 minutes. Reduce heat to 375 degrees F and cook 20 minutes more.

7. Remove the popovers from the pan as quickly as possible. Prick the sides with a sharp knife or fork to let some steam escape. Serve immediately.