Popovers. Just saying them instantly elevates your simple breakfast or brunch to something a little more spectacular.
For such a simple recipe to put together, I have no idea why I don’t make them more often. Nothing compares to a puffed up, steaming popover fresh out of the oven.
Popovers remind me of my childhood, my mom would occasionally make them for brunch and every once and awhile my parents would go out for brunch to my favorite restaurant. Can you guess what was always served in the bread basket? That’s right, popovers!
I was recently sent the book Sunday Brunch – Simple, Delicious Recipes for Leisurely Mornings by Betty Rosbottom (photographs by Susie Cushner) to review. The book is stunning with full page photos of perfectly poached eggs, griddled pancakes with blueberry sauce and yogurt parfaits.
Each chapter is broken down for every area of brunch – eggs; savory dishes; griddle items; items for your breakfast bread basket; fresh fruit; breakfast sides and of course no brunch is completely without a drink or two (the alcohol is up to you!)
Everything looked amazing and I truly had a difficult time deciding on what to make. Betty Rosbottom even includes a brunch planner in the back for your next brunch gathering. If you are a brunch lover like I am, I highly recommend this book.
- 3 large eggs
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted and kept warm
- ½ teaspoon salt
- 1 cup all-purpose flour
- Pre-heat your oven to 425 with the rack arranged in the center position.
- Once the oven is pre-heated, place the popover pan in the oven for 5 minutes while you make the batter.
- In a medium bowl, whisk together the eggs, milk, 3 tablespoons butter and salt until frothy. Slowly whisk in the flour until the mixture is smooth.
- Remove the pan from the oven and immediately close the oven door. Drizzle the remaining butter among the cups (this is enough for 6 popovers). Divide the batter and put the pan back in the oven.
- Reduce the heat to 375 degrees F. and bake undisturbed for 45 minutes.
- Remove pan from oven and serve immediately.
In the book Betty Rosbottom recommends using six custard cups that are 3½ in/9cm high by 3½ in/9cm wide at the top in place of a popover tin. I used large muffin cups instead and my popovers still puffed up quite high. Whatever you use, be sure to pre-heat the vessel for 5 minutes.