Mangia by Pia

It's Not All About the Food

Popovers

Joy of Cooking – Serves 6 to 8

In the late 1960s, girls attending junior high school took sewing and cooking. Many of my friends and I remember our attempts at cooking, some more successful than others. When several of them signed up to test some of this project’s recipes, I sent them a comprehensive list of options. Peggy Streeter and Jennifer Rauch both responded with stories of Mrs. Dickey’s reign of terror in the kitchen. They had memories of a large classroom with vintage ranges and the adventure of making popovers. So here is to longtime friends, our memories connected to food, and being able to still reach out to each other even though we are thousands of miles apart. 

Popovers have a light, airy texture, and are impressive when served. The dramatic rise and golden-brown exterior of popovers make them a visually appealing addition to any meal. They are the perfect side dish for holiday Prime Rib dinners or served as a breakfast item. 

Ingredients

  • 1 C Whole or 2% milk
  • 2 Large eggs
  • 3 T Unsalted butter, melted and divided
  • 1 C All-purpose flour
  • ¼ t Salt

Directions

  • In a blender, blend the milk, eggs, and one tablespoon melted butter until completely combined. 
  • Add the flour and the salt. Blend until frothy and bubbly.
  • Heat the oven to 450°F. Let the popover batter rest while the oven heats. 
  • Put the popover tin or muffin pan in the oven for 2 minutes to warm. Remove from the oven and divide the remaining two tablespoons of melted butter between the cups. 
  • Whisk the batter one more time to froth it up again, and then fill each cup halfway.
  • Place the pan back into the oven and bake for 15 minutes. Do not open the oven door during baking.
  • Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. 
  • Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.
  • Turn the popovers out onto a drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled and then eat immediately.