Popovers are essentially big holes surrounded by delicious crust. To make them, it’s ideal to use a popover pan, similar to a muffin tin but with elongated wells; the shape of the pan forces the batter upward to create a light, puffy dome and crisp, flaky sides. If you don’t have a popover pan, however, feel free to use a regular tin; the popovers will just end up being a little smaller. These bacon and cheddar cheese popovers are a special treat for breakfast or brunch, and they can work as a main dish or side. The batter can be made a day ahead and stored in the refrigerator.
Recipe yields six large popovers in a popover pan and 12 smaller ones in regular-size muffin tins.
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INGREDIENTS
- 4 eggs
- 1 1/2 cup 2 percent or skimmed milk (If using whole milk, substitute 1 1/4 milk plus 1/4 cup water.)
- 3 tablespoons melted butter
- 1 1/2 cups bread flour (All-purpose flour can be used, but bread flour yields a crispier popover.)
- 1/2 teaspoons salt
- 1/3 cup crumbled, crisply cooked bacon
- 1/3 cup grated cheddar cheese
INSTRUCTIONS
Place the eggs, milk, and butter in a blender or whisk vigorously by hand. Add the flour and salt. Blend to mix. If mixing by hand, whisk until the batter is smooth with no lumps. Let rest for an hour at room temperature or overnight in the refrigerator. If the batter has been refrigerated, then let it come to room temperature before baking. Preheat the oven to 450 degrees if using light-colored pans or 400 degrees if using dark pans. Position a baking rack on the lowest rung; position another rack on the very top rung. Make sure the oven is at temperature before adding the popovers—this is critical to them rising correctly. Spray the popover cups well, or grease them with a solid shortening like Crisco. Butter should not be used here. Divide the bacon between the popover cups. Fill the cups 1/2 full. Sprinkle the cheese on top. Bake the popovers for 20 minutes. Lower the heat to 350 degrees if using a light-colored pan or 300 degrees if using a dark one. Bake for an additional 10 to 15 minutes, until the popovers are a deep golden brown. Immediately upon removing the popovers from the oven, release the steam inside by sticking the tip of a knife in the top of the popover. Remove them from their pans immediately. Serve warm, or cool and freeze.
To reheat: Preheat the oven to 350 degrees. Place the frozen popovers on a baking pan. Bake for 10 to 15 minutes, or until warmed through. Serve warm.
