- 1 tablespoon shortening
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 tablespoon butter, melted
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 450°. Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan.
- In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat).
- Fill cups half full. Bake 15 minutes. Reduce heat to 350°; bake until very firm, about 30 minutes longer. Remove from oven and prick each popover to allow steam to escape. Serve immediately.
What can I serve with popovers?On their own, popovers are delicious spread with butter and jam or drizzled with honey. They’re terrific with afternoon tea. As part of a meal, popovers can be served with pretty much anything, but they are wonderful vehicles for soaking up gravy! Try them with this beef stew or rosemary pot roast.
Can you use a muffin tin to make popovers?You can! They won't be quite as tall as popovers baked in a traditional popover pan, but they'll still bake up and taste just the same. Here are more creative ways to use a muffin tin.
Why didn't my popovers puff up?The secret to puffy popovers lies in the batter. It should be thin; take special care not to over-mix it. The key is to have a wet batter that will steam up in the hot oven, causing a good rise in the dough. Make sure your oven is fully heated to 450°F—the initial blast of hot air will go a long way toward jump-starting the puffing. Lastly, keep your oven door closed during the entire baking process!
—Mark Neufang, Taste of Home Culinary Assistant
1 popover: 160 calories, 7g fat (3g saturated fat), 71mg cholesterol, 253mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 6g protein.