The Secret to the Perfect Popovers

To make an everyday meal special or for a great way to spruce up your holidays, there is one addition to the menu that never fails to please: popovers.  I don’t know what it is about these magical little rolls, but from my experience, they are gone in minutes every time I serve them.  

My friends tell me that popovers make them feel special.  My kids tell me that they are their favorite part of the meal—my son would eat the entire pan if I let him. Popovers make people think you went to a whole lot of trouble, but they are so easy, you can make them any time.  

There are many recipes out there and different theories on what makes them so crispy on the outside and soft in the center. The recipe I use insists that the trick is to start with a cold oven. I’ve made other recipes that start with a warm oven. These turn out well too, so I’m not convinced about the cold oven, but this recipe is easy and always receives rave reviews, so I stick with it.

I like to serve my popovers with a variety of toppings.  Usually I soften butter and add a little Kosher salt, then mix with any of the following: strawberry jam, pumpkin butter, apple butter, or cranberry butter, depending on the occasion.  I’ve also combined the butter and salt with toasted chopped walnuts and honey. They are all delicious, and you really can’t go wrong.

Some recipes call for a popover pan, but I use a regular muffin pan with terrific results. Be sure to spray the pan thoroughly—the hardest part is getting them out without deflating them.  

Serve them while they are hot, and, abracadabra, they will disappear before your very eyes. 

Fannie Farmer Popovers

Fannie Farmer Cookbook

2 eggs

1 cup milk

1 tbsp melted butter

1 cup flour

1/4 tsp salt

Mix all ingredients together.  Half-fill buttered muffin pan or custard cups. Put them in a cold oven and set heat to 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 15-20 minutes.  Remove and serve while they are still hot.