Chris' Recipes

Bon Appetite!

Popovers

Written By: Chris - Nov• 09•15

I received some popover pans as a gift some time ago and wondered what is the difference between popovers and Yorkshire pudding?  The batter is almost the same as what I use for making crepes so no wonder I love them!  Yorkshire puddings are savory and they are usually made with fat drippings either from beef or pork and Popovers are a light, hollow roll made from a similar egg batter; and can be made either savory or sweet, depending on the filling.  They are also prepared in dedicated popover pans, which have straight-walled sides rather than angled.

Our friend Richard moved to the US from the UK some time ago.  He and his wife Mercy live in Mountain View, CA and we wish they were closer.  We appreciate Facebook because it allows us to keep in touch!  Recently he prepared and posted a photo of beautiful Yorkshire pudding, which is an English side dish made from batter consisting of eggs, flour, and milk.  The dish is usually served flooded with gravy and is a staple of the traditional British Sunday roast.

I decided to make some and used the recipe from Ina Garten, one of my favorite television chefs and the host of “Barefoot Contessa”.  Ina’s recipes are typically very easy and delicious.  I am not sure if mine turned out as light and fluffy as I would have liked, but they were delicious none the less!

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Ingredients:

Butter, (about 1/2 teaspoon per muffin) for greasing pans
1 1/2 Tablespoons Unsalted Butter, melted 
1 1/2 Cups Flour
3/4 teaspoon Salt
3 Eggs, at room temperature
1 Cups Milk, at room temperature
1/2 Cups Cream, at room temperature

Preheat the oven to 425 degrees.

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Generously grease aluminum popover pans with softened butter.  I like to leave just a bit in the bottom of each, that will melt while you are heating the pan.  This recipe makes enough for 12 popovers. Place the pans in the oven for exactly two minutes to preheat.

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Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth.

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The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

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They were nice and fluffy, but I think I want to really compare Richards ingredients with mine, as well as the cooking method as I want a more fluffy result.

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Enjoy!
Cheers!
~Chris

 

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