When it comes to bread, we all have our favorites. It could be biscuits, cornbread, muffins, or just loaf bread. But, there’s the popover, a bread that doesn’t seem to be known or even forgotten about. This bread is one that bakes into a light, airy bread that has openings throughout the bread to place jam, jelly or any filling of your choice. Not familiar with this bread? Let’s get to know “Popovers” a little more!
The recipe is a very basic one, which includes eggs, milk, flour, salt, and melted butter. The recipe uses popover cups, but if you don’t have those, the six-ounce custard cups will work just as well. You will need to adjust the rack in your oven to where you are using the lower third of the oven. The oven is preheated to 450 degrees and the cups are placed in the oven as it preheats. For the batter, you combine eggs and milk in a blender and blend until well mixed. Then, you add flour, salt, and a tablespoon of melted butter. This is blended again. A half-teaspoon of butter is placed in each muffin cup and returned to the oven until melted and bubbling. The cups are filled half-way with the batter and baked for 20 minutes. The temperature is reduced to 350 and this bakes for another 15-20 minutes or until puffed and golden. To remove, you run a knife around the edges of the cup and the popover slides out. These are served right away with butter, jam, jelly or whatever you would like!
You’ll notice that there isn’t any baking powder or baking soda in the recipe. This is correct, since a popover gets its rising power from the eggs. These are crisp and crunchy on the outside and tender on the inside. The popovers keep well and freeze great. They take little time to reheat, so you may discover you will want to keep a supply on hand in the freezer for those times you need something fast for breakfast or need a hot bread in a hurry!
Though they’re not like muffins, in case you prefer a more familiar bread, I shared a recipe for “Applesauce Muffins” that make a large batch of batter and you bake the muffins as you need them. To get this recipe, click on the embedded link. These muffins are good, easy and economical.
Tomorrow, I’ll be giving you a recipe you can use to go with these popovers, so check back then. In the meantime, if you aren’t familiar with popovers, be adventurous and give these popovers a try. You may find yourself making them quite often!
- 4 eggs
- 1-1/2 cups milk
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 3-4 teaspoons melted butter (for the popover cups)
Grease 8 popover cups or 8 six-ounce custard cups and set aside. Position rack in lower third of oven and preheat to 450 degrees. Place the cups in the oven while preparing batter. Place eggs and milk in the blender or food processor. Blend until smooth. Add the flour, salt and one tablespoon of melted butter. Blend again until smooth, about 1 minute. Place 1/2 teaspoon of butter in each cup and return to the oven until melted and bubbling. Fill each cup half-full with the batter. Bake for 20 minutes. Reduce oven temperature to 350 degrees and continue baking until popovers are puffed and golden, about 15-20 more minutes. Remove from cups and serve immediately. Yield: 8 popovers.