I had never heard of a popover until we started planning our family reunion trip to Maine last summer. We took this amazing family hike at Acadia National Park and then afterwards stopped at The Jordan Pond House Restaurant for a rest and refreshments. We had read that this was the place to get your popover and fresh squeezed lemonade, and the reviews were right.
You can order the popovers traditionally and you will get a basket of warm popovers with local blueberry jam and butter. Or you can order the popover a la mode sundae! Filled with homemade ice cream from Jordan Pond House. I highly recommend trying both, if you get the chance. Or you can make this recipe!
Once I returned home, I had to figure out how to make this airy, eggy, hallow delicacy I have been missing out on my entire life. I researched a few recipes and decided to try Martha Stewarts Perfect Popovers. They are as Martha says, perfect.
First you must buy a popover pan, which I found at Bed Bath & Beyond and used my 20% coupon. If you don’t want to invest in another pan, then try this recipe with your regular cupcake pan. You won’t get the same long shape as these popover, but it will work. I also tried this recipe using my mini cupcake pan for smaller popover and it worked great.
Fluffy, eggy and delicious. A few other ideas I have are cutting these in half and filling with a chicken or tuna salad boat. I also, coated a few in cinnamon and sugar and pipped in whipped cream and mascarpone cheese.
Basic Popover Ingredients:
1 tablespoon unsalted butter, melted
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
Preheat oven to 450 degrees and spray popover pan or coat with butter.
In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter. Pour the wet ingredients into the flour mixture, and fold until just blended. Use as few strokes as possible to not over work the flour and eggs.
Fill each popover cups a little less than 3/4 full. They will grow so leave enough head room.
Bake for 15 minutes at 450 degrees. Then reduce the temperature to 350 degrees, and bake until golden brown. About 20 minutes. When the popovers are done, take them out of their molds immediately and cool on a wire rack. Puncture each popover to allow the steam to vent.