Friday, June 20, 2014


I'm trying to think of how to describe a Popover to those that have never had one...They are actually sort of similar to a Flying Dutchman (also called a Pannekuken), at least the batter is similar.  But these are baked longer in a muffin tin so they are crispy and chewy.  They are also kind of like a cream puff in that they blow up with a kind of soft and eggy middle.  Popovers are served warm and fresh with butter and honey.  At least that's how we serve them.  I also love a little strawberry jam with mine.  Yum!

My mom used to make these on Sunday mornings sometimes.  When I finally did the same, my kids were super pumped and begging for more!
Adapted from Sonja Huber's recipe in my Grandma Betty's church cookbook.
Makes about 15 small/regular or 6 large/jumbo.

2 eggs
1/2 teaspoon salt
1 cup flour
1 tablespoon melted butter
1 cup milk

Preheat the oven to 375F.  Grease a muffin tin well and preheat the tin in the oven for at least five minutes.

Mix all ingredients together using an electric mixer on high until smooth.  Fill your hot muffin tins half full.  Bake 40 minutes for small popovers and 45 minutes for large.  Remove from the oven and slash the side/center of each popover with a sharp knife to allow steam to escape.  Return to the oven and bake small popovers 10 minutes more and large popovers 15 minutes more.

Serve immediately and enjoy!

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