Editor’s Note: We regret that the popovers video with Alton Brown was discontinued by the distributor. We’ve included links to other popover recipes below, plus this elegant blueberry popover recipe from Two Cups Flour (photo #1).
Crunchy and golden on the outside, moist and airy on the inside, popovers are a puffy delight like the Indian bread, poori. But the buttery, crunchy taste is uniquely popover.
Popovers look fancy, but they are easy to make with the ingredients in your kitchen: eggs, flour, whole milk, butter and kosher salt.
Can’t you use a muffin tin?
Sure, a muffin pan will bake popovers just fine. But a popover pan will give you taller popovers with a more defined “mushroom” top. The popovers from a muffin tin will taste the same, but the popovers will have flat tops and won’t be dramatic-looking.
If you want the thrill of a fully risen popover, treat yourself: This popover pan will last a lifetime.
Alton Brown makes it look so easy in this video that you’ll want to order the popover pan post haste! The ingredients are already in the kitchen:
In honor of National Blueberry Day, you can add some chopped dried blueberries—or better yet, wait for June when blueberries start to come into season. We think popovers are magnificent plain; or with a bit of flavor from a tablespoon of chopped basil, thyme or Parmesan cheese added to the batter.
You’ll want to dig into the popovers as soon as they come out of the oven. Leftovers will last a couple of days in an airtight plastic bag. Microwave them briefly before serving.
> The History Of Popovers
Popovers are more than a delightful brunch or dinner roll.
Just like a baked potato, a popover can be filled to create a dish that is greater than the sum of its parts.
Cut the popovers in half and fill them with scrambled eggs, chicken salad, fruit, yogurt or whatever appeals to you.
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