After our wedding in 2010, my hero and I honeymooned in Maine. Summer in Maine was magical but one of my favorite days was in Acadia National Park. In the morning we enjoyed a tour by carriage ride through the beautiful roads designed by John D. Rockefeller and that afternoon we had afternoon tea at the Jordan Pond House. I can remember the popovers and champagne like it was yesterday.
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. I don’t own a popover pan…yet, but I have found my small angel food cake pan works very well…just ignore the hole down the middle. This recipe will make six large popovers. I have never used a smaller pan but you might be able to get twelve tiny popovers.
Popovers may be served either as a sweet—topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea—or with meats at lunch and dinner. I decided to go the savory route and add some Rosemary from our garden.
The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking.
The usual cast of Popover ingredients:
2. 1 1/2 cups flour
3. 3/4 teaspoon salt
4. 3 room temperature eggs
5. 1 1/2 cups warm (room temperature) milk
6. Spray grease for pan
Preheat your oven to 425 degrees. Mix the above ingredients together. The batter will be quite thin. Grease your pan and place it in the hot oven for 2 minutes, this step is crucial! Remove pan and quickly pour batter evenly into pan. Bake for 30 minutes. Don’t peek! Leave that oven door alone. It is quite tempting when the smell begins to waft through the kitchen. Remove and allow them to cool in the pan before removing them. Serve warm or cooled…equally delicious!
It is magical how in 30 minutes this…
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