Louise's Easy Popovers

Have you ever had a Popover? The first time I had one was at my mother in laws house years ago. I had never had a popover so I really couldn't tell you what they looked liked. All I know was that when she placed that basket full of popovers on the table, she instantly had my attention.

I asked her Louise what are those? Popovers! Haven't you ever eaten one? I told her no and the look on her face alone made me realize I had been living a deprived life LOL. One taste and it was love at first bite. How could I have not ever had one of these golden, puffy, crispy little pockets of love. Goodness that is the best way that I could describe a popover. 

All I know is we sat at that table and filled them with butter and honey until the entire basket was gone!!! She got a tad upset with me and my husband because we had gotten a bit greedy and ate more than our fair share. 

I was so excited to get home so I could make them myself. I have to say my first attempt I crashed and burned miserably. Well let me share a few facts about baking popovers. .You must always remember to make sure your pan is hot, hot, hot. 

Secondly do not open the oven door not even for a peek! This will make your popovers fall. 
Of course that is what I had been doing the entire time opening and shutting the door because I just couldn't wait., so don't make the same mistake I did the first time. Just be patient because in the end they are so worth it.

You can make your popovers plain or savory it's all up to you. Me, I choose plain so I can fill those yummy little delights with butter, syrup, honey or jam. Honey and butter are my fave.
It's really whatever you like. You can make popovers along side a breakfast or dinner meal which makes these popovers so great and versatile.

Just remember if you are making these to go with supper, make sure everything else is ready to go because the popovers need to be served immediately. I hope you enjoy today's recipe.

Preheat oven to 450 degrees add 1/2 teaspoon of oil into each popover cup or muffin tin. Place the muffin tin into the oven and let the pan get really hot. When the oil starts to bubble then it's ready. You want the pan hot! Using a blender add the eggs, milk, flour and salt. Mix until blended. Set the batter aside.

When the pan is hot carefully remove it from the oven and quickly start filling the muffin cups 3/4 full with batter. You will hear the batter sizzle at it goes into the cups. That's what you want. Lower the oven temperature to 400 degrees and place the pan on the center rack.

Bake for 30 - 40 minutes without opening the oven door for the first 30 minutes of baking or your popovers will fall! Here are the popovers already starting to rise up and do their magic.

Since posting this recipe I have inherited a cast iron popover pan and I LOVE IT!!!! My popover turn out perfectly now. 

Louise's Popovers

Ingredients:
3 - eggs, room temperature
1 - cup milk, room temperature
1 - cup all purpose flour
1/4 - teaspoon salt
vegetable or canola Oil

Directions:
Preheat oven to 450 degrees add 1/2 teaspoon of oil into each popover cup or muffin tin. You can also use custard cups and place them on a large baking sheet.

Place the muffin tin or popover pan into the oven and let the pan get really hot. When the oil starts to bubble then it is ready. You want the pan hot! Using a blender add the eggs, milk, flour and salt. Mix until blended. Set the batter aside.

When the pan is hot carefully remove it from the oven and quickly start filling the muffin cups 3/4 full with batter. You will hear the batter sizzle at it goes into the cups. That's what you want.

Lower the temperature to 400 degrees and place the pan on the center rack in the oven. Bake for 30 - 40 minutes without opening the oven door.

Remove the pan from the oven and immediately pierce the side of each popover with the tip of a sharp knife to allow steam to escape.

Let stand for 5 minutes. Serve the popovers hot with butter, jelly, syrup, or honey.

DON'T PEEK! I know it's hard but keep in mind popovers are leavened by steam. Heat is required for the rising of the popovers.

If you open the oven door, the heat escapes, the oven cools down, the steam inside the popovers condenses, and the popovers collapse. So, don't peek for at least the first half hour of baking.

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