I think I like popovers because of Gordon Ramsay. After watching his Ramsay’s Kitchen Nightmares, I wanted to try yorkshire pudding so much. Later, I found out that American has a similar thing called “Popover”. Popovers are very easy to make. The secret is to have all your ingredients at room temperature. I have failed a few times, but now, I have learned to make some delicious rolls. Popovers are crunch on the outside, but hollow in the middle. They are perfect to serve with slow cook beef, like with beef short ribs with red wine. Yum…. Hmm… I am so hungry right now. I wish I have some popovers!
Mini Popover (Adapted from Alton Brown)
11 – 12 mini popovers
– 1 cup all-purpose flour
– 1 cup whole milk (room temperature)
– 2 large eggs (room temperature)
– 1 tablespoon unsalted butter (melted and cooled), plus 2 tablespoons for the pan
– ¼ teaspoon salt
- Preheat oven to 400˚F and set rack in the middle of oven.
- Grease a 12-cup mini popover pan with 2 tablespoons melted butter.
- Place all the ingredients into a food processor or blender and process for 30 seconds. Set aside.
- Preheat popover pan in oven for 1 minute. Divide the batter evenly between the cups. Each cup should be about 1/3 to ½ full. Bake for 20 – 22 minutes.
- Remove from oven. Pierce each popover on the top with a knife to allow steam to escape. Place the popovers on a serving plate or bowl. Serve immediately.
- If you do not have a popover pan, you can try with a muffin pan.
- Make sure all your ingredients are at room temperature. If not, the batter may not raise.
- Serve the popovers with butter, jams or other sweet or savory spreads.