Don’t you love the science of cooking, how you can take simple ingredients like eggs, milk, flour, and salt and transform them into these airy, puffy, crispy, weirdly tall popovers? For a long time, I made them in muffin tins because I didn’t have the specialty popover pans. They tasted good, but never seemed like a real popover. About ten or so years ago a store opened nearby having a Grand Opening sale. Inside, I headed to the area with all kinds of kitchen gadgets and pans on a huge table. I saw the popover pans and knew it was finally time to buy one. I looked at the price and it was $1.50! Wow! What a grand opening sale, I thought. Why not buy two? So I did. I didn’t find anything else I needed and went to the checkout. I pulled out a few singles thinking what a deal I had found. That will be $31.80, said the cashier. What?? I showed him the price tags and he said, Whoops – someone made a mistake. Sorry. It’s still $31.80; they are $15 each, not $1.50. Just as he was saying this, the manager walked by and overheard what he was telling me. He said that since $1.50 was the price tag on the pans, that’s what he would charge me. Score! I think he just wanted to be nice to his new customers, so I said okay and went home happy.
I’ve had a lot of fun with these pans. One year I made individual panettones (an Italian sweet bread) for Christmas gifts, but it’s usually been just for popovers. I first learned to love popovers at the Zodiac Room in Neiman-Marcus stores where one popover is brought to your table along with a strawberry butter before you even have time to order. My girls and I always made it a tradition while Christmas shopping to go have lunch at the Zodiac, but what we really wanted was the popovers.
These popovers have the addition of a little poultry seasoning for the holidays and are great with a Thanksgiving or Christmas turkey and all the trimmings. They are best served piping hot with butter, honey, jam, or whatever you like. For a strawberry butter like the Zodiac Room, just stir some strawberry preserves into some softened butter until blended.
Just remember the wise words of Dr. Seuss on the subject of popovers:
To eat these things, you must exercise great care;
You may swallow down what’s solid,
you must spit out the air!
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon poultry seasoning
- Heat oven to 450 degrees. Grease 6 popover pan cups (or 8 medium muffin cups).
- Break eggs into a mixing bowl and whisk slightly. Add remaining ingredients and beat just until smooth. Divide mixture evenly between prepared pan cups.
- Bake for 25 minutes, then reduce heat to 350 degrees. Bake until popovers are a deep golden brown, about another 15-18 minutes longer. Remove from pan and serve immediately. Always serve popovers hot.