Monday, November 14, 2011

Popovers-Holiday Recipe Exchange: Week Nine (Holiday Baking).

My nickname used to be "The Carbohydrate Queen". I love bread, rolls, pasta, and the like. So, the best breakfast I could have had on any holiday morning (most of all Christmas) was homemade bread. I have yet to be able to tackle homemade bread myself (excluding friendship bread), so for this week's Holiday Recipe Exchange challenge I am submitting these super easy, super delish. popovers.

(To see my other Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, and Week Seven)

Before I became food blog obsessed, I had never heard of popovers. But they looked good and like rolls so I was in! Especially when I found this recipe! If you are a popover newbie, like me, I'll try to sum up what they are like:
They are like light, airy rolls...that are also sort of fried.
I know. Confusing. But trust me-goooood.
They're also pretty.
So, if you've got childrens running around your house, or maybe just an insatiable boy, or-heck-even just little adorable you, make these for breakfast, or to serve as a roll on the side. I especially encourage you to make these this Thanksgiving, or maybe Christmas. 
Note: These are best served fresh from the oven and hot, but if you keep them in a Ziploc bag, or something, they keep well for a little while, and you can just heat them up in your microwave for a bit and then voila! They're still good :).


  • 2 eggs
  • 1 cup milk (the original recipe called for whole but I used Skim Plus and that worked fine!)
  • 1 cup AP flour
  • 1/2 tsp salt
  • 1 tbsp. unsalted butter, melted
  • 1 tbsp. canola oil (+ 2 tsp. for the muffin tin)
  • In a medium bowl whisk eggs and milk.
  • In a small bowl whisk flour and salt-then sprinkle it over the egg mixture. Stir with a spatula until just incorporated, then add butter. Whisk thoroughly until smooth with bubbles on top.
  • Cover with a clean, dry dish towel and let rest 30 minutes.
  • Meanwhile, heat the oven to 450 degrees and....
    • FOR POPOVER TIN: Place 1/2 tsp. oil in the 6 center cups.
    • FOR MUFFIN TIN: Place 1/2 tsp. oil in 10 outside cups.
  • Put tin in oven.
  • Once batter is rested-QUICKLY remove pan and divide batter evenly among the cups. Immediately put it back in the oven and bake for 20 minutes (AND DO NOT OPEN THE OVEN AT ALL UNTIL THEY ARE FULLLY BAKED). Lower temperature to 350 and bake for 15-18 minutes.
  • Remove from oven, transfer to a wire cooling rack and serve hot (with butter, jam, powdered sugar, whatevs!)
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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