OMG! I had a blast experimenting with different ingredients to stuff these popovers with!
Popovers are so fun and cool! And totally easy!
Very few ingredients are needed. Milk, eggs, flour, Salt and optional things like pepper, cheese, or any other interesting thing that strikes your fancy.
The two most important things about making popovers is that your popover pan has to be hot before you add your batter and whatever you do NO SNEAK PEEKS! If you open the oven during the process they will totally collapse on you!
You also want your milk and eggs to be at room temperature.
It’s best if you have one of these cool popover pans. I have made them in muffin pans before and it worked, but they don’t turn out as well or have the same shape.
You can buy one of these at any kitchen store, Target, or my personal favorite Amazon Prime. Free two day shipping and I don’t have to leave my house? How cool is that!?!?!
Take a closer look inside.
See how the two on the left are different?
I did those in a Yorkshire Pudding style. We did a prime rib in the smoker over the weekend and I used some of the drippings from that. I just put a tablespoon of the drippings in the pans before I added the batter. It gives the popover a very good flavor!
Then I took things to the next level and added prosciutto and provolone to the others.
Then you have the perfect all in one grab and go sandwich! What more could you ask for?
You only want to fill up your pan a little more than halfway. They will grow and pop over!
Hence the name. Clever, eh?
Because prosciutto and provolone wasn’t enough.
I added Gorgonzola to some.
Because I really wanted to knock your socks off.
I made some stuffed with goat cheese and dried cranberries.
I thought you might like a breakfast popover.
Although you can have them anytime you want.
Because popovers. The are not just for breakfast.
Adapted from Jodi Elliott, Pastry Chef/Owner of Foreign & Domestic Food & Drink, Austin, TX
Featured on Food Network’s Diners Drive-Ins and Dives with Guy Fieri
Recipe makes about 12 popovers.
2 cups milk, room temperature
4 eggs, room temperature
1 1/2 teaspoons of salt
1/2 teaspoon of pepper (this makes it very peppery, so you can omit it or just add a pinch)
2 cups flour
Preheat oven to 375 F and throw popover pan inside. You want it to be hot when you add the batter.
Whisk together milk, eggs, salt, pepper and flour. Batter will be thin and may be lumpy.
Spray popover pan with cooking spray.
Fill popover pans about halfway.
Bake 40 minutes and have faith. Do not open the oven.
Cool on a rack. Serve warm.
Yorkshire Pudding Style Popovers:
1 tablespoon of hot beef drippings per popover.
Add 1 tablespoon of hot beef drippings to each popover pan cup. Add batter about halfway full. Bake 40 minutes. Do not open the oven. Cool on a rack.
Meat and/or Cheese Popovers:
You can really do whatever you want here. I added about 1 teaspoon of meat and or cheese to the top of the batter after it was in the popover pan. You can use cubed or shredded cheese. For the provolone and prosciutto ones I had them both in slices. I just tore them up and added about 1 teaspoon to each popover. I did the same with the goat cheese and dried cranberry ones as well as the Gorgonzola.