As the nights cool off and autumn arrives in full force, it’s time to start thinking about soups and stews and baked goods, and not being afraid to turn on your oven because you now want to heat up the house.
I’ve always been a fan of popovers. I grew up in Maine, and one of my favorite things to do was (and still is!) visit the Jordan Pond House in Acadia National Park, where they serve world-renowned popovers with Maine strawberry jam. Popovers are eggy and puffy and delicious. They can be eaten for breakfast, lunch, or dinner. And they make as good a sweet treat as a savory meal.
A few years ago, my in-laws gifted me a popover pan for Christmas, and I’ve since realized just how easy it is to bake popovers at home. The key things to remember are: make sure your oven is preheated, use warm eggs and milk when you’re putting together your batter, and don’t open the oven door during baking!
I’ve used different recipes in the past, but I keep coming back to King Arthur Flour’s popover recipe. The recipe says you can use a simple muffin tin, so if you don’t have a dedicated popover pan, you can still bake these up!
4 eggs, warmed
1 1/2 cups milk, lukewarm
1/2 tsp. salt
1 1/2 cups flour
3 T. melted butter
Preheat the oven to 450 degrees. Make sure you have plenty of room above your oven rack for the popovers to “pop” without touching another rack or the top of the oven. Ensure that the oven is fully preheated before you begin making your batter. Grease your muffin tin or popover pan thoroughly, even the top of the pan between cups, as the popovers will spread.
Use a whisk to beat together the eggs, milk, and salt. Whisk until the eggs and milk are well combined. Add the flour all at once and whisk until frothy and fully combined. Stir in the melted butter, then quickly pour the batter into your prepared pan.
Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350 degrees and bake for an additional 10-15 minutes until they are golden brown all over. Remove the popovers from the oven and serve immediately.