From Wiki: The popover is an American version of the English Yorkshire pudding. Popovers are light, hollow rolls made from an egg batter and are typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking. Popovers may be served either as a sweet—topped with fruit and whipped cream for breakfast—or with meats at lunch and dinner.
I’m gonna bake a small batch (4 popovers) for my husband & myself for lunch:
1/2 cup milk, warmed 30 seconds in microwave
1/2 cup flour
1/8 tsp salt
1 Tbsp butter, melted
Preheat oven to 425 F. Lightly grease 4 muffin cups and put muffin tin in oven for 5 minutes. Meanwhile, blend egg in blender until light yellow. Add warmed milk and blend. Add flour, salt and melted butter, and blend until smooth. Pour batter into warmed muffin tin and bake until golden, about 30 minutes. Serve warm with butter or jam.
(Recipe courtesy of Melissa d’Arabian)
Wow… these popovers definitely “popped” out of my muffin tin! They rose so straight & tall, taste amazing and smell wonderful! Their texture is light & spongy, not heavy or dense at all. I could have eaten all 4 in one sitting but i had to share with my husband 😉 Now that i know these little babies were so easy to make, i can just whip up a batch whenever i want 😛