Popovers rise from a loose egg batter as steam expands in a hot oven. Preheat the pan, fill each cup only halfway, and resist opening the oven door while they bake. The recipe makes six large popovers; serve them as a savory breakfast side with fruit or a bowl of soup.
Makes: 6 popovers
Prep: 10 minutes
Cook: 35 minutes
Ingredients
- 3 large eggs, at room temperature
- 1 cup milk, at room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon fine salt
- 1/2 cup finely shredded sharp cheddar
- 1 teaspoon fresh thyme leaves
- 1 tablespoon melted butter
- Butter, for greasing the pan
Method
- Heat the oven to 425°F. Put a six-cup popover pan or large muffin tin in the oven while it heats.
- Whisk the eggs and milk until combined. Add the flour and salt and whisk until smooth, then stir in the cheddar and thyme.
- Carefully remove the hot pan. Brush the cups with melted butter, then divide the batter among them, filling each about halfway.
- Bake for 20 minutes without opening the oven door. Lower the heat to 350°F and bake for another 10 to 15 minutes, until the popovers are tall and deep golden.
- Pierce each popover near the base with a small knife to let steam escape. Serve immediately while the centers are airy.
Variations
Use finely grated Gruyère instead of cheddar, or replace thyme with chopped chives. For smaller popovers, use a standard muffin tin and begin checking after 25 minutes.
Storage and reheating
Popovers are best fresh. Refrigerate leftovers in a covered container for up to 2 days and reheat in a 350°F oven until crisp outside.
Plan a brunch menu with the early-morning breakfast prep guide and weekly breakfast grocery list. Add the ingredients to the Lucru Home grocery list.
