Perfecting the Popover!
How to get glorious results with these 7-tips!
Popovers are a fantastic treat to serve for a Sunday brunch, or with a Sunday roast. They are slightly hollow on the inside but soft and chewy, and crispy on the outside.
They take minimal ingredients and can be a cinch to make if you follow my 7 Tips for Making a Great Popover!
Watch Video Demo Here
Should Popover Batter Rest Overnight?
There is much debate about this online, but in my experience I say NO. There’s no need.
I never rest Popover batter or crepe batter and always have great results!
If you refrigerate the batter “to rest” overnight, it will thicken, forcing you to add more milk to thin it out, and then the ratios are off because now you’ve added more milk, which means the flavor and the texture will be off and so on!
Also, I’m a firm believer that the batter needs to be at room temperature, but now you’e chilled it and need to wait for that to happen.
So the long and short, in my humble opinion, is skip the resting! Just charge ahead, following the tips below!
Use a Popover Pan
Certainly, you can make these in a muffin tin, but they will be denser, and your yield will be more than 6 popovers. So it’s best to have 2 muffins tins at the ready. It will probably stretch to 10-12 popovers depending upon how much you fill the wells.
But for mile-high popovers that are sure to impress, a popover pan is what you need! The wells are twice the size of a muffin tin, allowing the popover to reach great heights!
you can fill the wells with a standard ladle or even easier transfer the batter in stages to a 2-cup Pyrex pitcher and pour the batter in that way. This will be easier for preventing drips!
The other secret for making popovers rise is not overfilling the pan. You only want to fill each way 2/3 of the way full. This will give them the extra room they need to rise high! Over-filled wells just create dense popovers with no height. No height, no airy interior!
My favorite pan is a Non-Stick Popover Pan. The kind where the wells are suspended among rods. This helps the heat circulate around the well, to create a wonderfully crisp exterior.
Alternatively, you could also bake this recipe in a heat safe skillet, which would be a savory version of my Dutch Baby Recipe.
