Have you ever made popovers? Until a couple summers ago, I hadn’t. But they were fun and easy to make, and when I get through sharing with you….you’ll want to try your hand at them. You don’t even need a special popover pan! I just used a regular dozen sized muffin tin, and it worked perfectly! Another neat trick is that you make the batter in your blender…..just like when I make crepes or my puffy pancake (also known as a dutch baby). Even though crepes were easy, these were even more so because I could just pour them into my muffin tin and bake.
And like the puffy pancake these definitely had a wow factor….but probably more so because when they puff up, they stay puffed up. Funny thing is there is no baking soda or baking powder used. My guess is it has to do with the eggs being whipped up in the blender. But I’m no scientist…..
I found the recipe originally over at the King Arthur site, and adapted it to suit my needs. You know I have trouble sticking to a recipe, and this one was no different. If you haven’t been over to the King Arthur site before make sure to take some time there to look around. They have a lot of tasty recipes, and have a growing community on Facebook and are very friendly on Instagram! And though I like to mill my own flour, I still use plenty of King Arthur unbleached all-purpose flour in my kitchen. And now that I’ve been experimenting with gluten-free baking, I can’t wait to tweak a gluten-free version.
These popovers are perfect with any sliced fruit you want to add….strawberries, peaches, blackberries, raspberries….whatever. But my favorite way will always be with butter, lemon juice, a sprinkling of powdered sugar and pure maple syrup. The lemon juice just takes them over the top. It’s my favorite way to eat crepes and dutch baby pancakes too. I made these popovers last June, and find it hard to believe I’m just getting around to passing them on to you. Seriously, where does the time go? It’s almost June again!
What are your favorite toppings for crepes and popovers? Have you make popovers before? Tell me your experience!
- 4 large eggs, warmed in a cup of hot water
- 1½ cups milk, lukewarm
- ½ tsp salt
- ¼ tsp nutmeg
- 1½ cups Unbleached All-Purpose Flour
- 3 Tbsp melted butter
- Preheat oven to 450. Make sure you have a low rack to place popovers on.
- Butter a 12 cup muffin tin.
- When oven is fully preheated, being making the muffin batter.
- In a blender, blend eggs, milk, salt and nutmeg. Blend well. Add in flour and blend until thoroughly mixed.
- Add in melted butter, and blend until just combined.
- Pour batter into muffin tins until ⅔ to ¾ full.
- When oven is fully preheated, place popovers in oven and bake for 20 minutes. Without opening the oven door, reduce heat to 350 and bake for an additional 10-15 minutes.