Tuesdays With Dorie: Popovers

Welcome! I’m very excited to be hosting this edition of Tuesday’s With Dorie.  I have the pleasure of hosting this week with Paula of Vintage Kitchen Notes. The recipe is by Marion Cunningham, who died last month at age 90.

Before making this recipe I’d only had one opportunity to eat a popover. It was in Dallas, TX, about 9 years ago. My co-workers from the Jewish Federation took me out to lunch on one of my last days with them to the original Neiman Marcus. The resturant there serves lunch, and instead of bread, they served popovers.

The other day, my friend Caroline posted a picture on facebook of some crepes that her son Cal (age 10) had made, and I asked if he’d like to come over and make popovers with us. He did, and they came over to bake on Wednesday morning. I was pretty happy to be baking on what would have been Julia’s 100th birthday. AND I couldn’t have found an easier recipe to make with kids than this. Cal was very good at cracking eggs, but needed a lesson in the correct way to measure flour.IMG_1422
Once the batter was in the pan,
and while the popovers were in the oven, Cal busied himself by making oragami hats and figures with Dorothy.IMG_1428
he made the crown at home for her, it was really super cute and thoughtful of  him.

And then….finally….the popovers were done! They really grew while they were in the oven.
But, the popovers were stuck! Either the pan wasn’t buttered well enough, or my old and tired muffin tins are ready to be replaced. We got one out without any trouble, but the others required a bit more elbow grease, and got a bit mangled in the process. But it didn’t matter! They were delicious IMG_1431
I served them with butter, and the kids chose what to go with it…honey, strawberry jam or peach/bourbon/vanilla jam. I tried all three, and they were each delicious. The popovers rose amazingly high and were hollow and slightly custardy in the middle. So much fun! They only took a minute to mix up–you should make some this weekend! When I bake them again, I might add a bit of vanilla to the batter, and cut down on their total time in the oven, but not by much.

From their name, which inspires smiles, to their puffing power, popovers have magical appeal. many of us have fond memories of the messy thrill of eating popovers dripping with butter and honey. Here’s a method that turns out beautifully puffed popovers with golden crowns, crispy crusts, and custardy interiors.

1 cup all purpose flour
1 cup whole or 2% milk, at room temperature
1/2 tsp salt
3 large eggs, at room temperature
2 Tbs unsalted butter, melted

melted butter, for greasing the popover cups (or muffin tins)

Position a rack on the lowest rung of the oven and preheat the oven to 425. Butter or spray nine 3/4-cup glass custard cups or 10 1/2-cup muffin cups. If you’re using custard cups, place them on a jelly-roll pan, leaving space between each cup. If you’re using muffin pans, you’ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won’t be filling all of the holes.

Pour all the ingredients into the container of a blender and whirl until smooth. (this can also be done in a food processor or in a bowl, using a rotary or hand held beater) Strain the batter if it is at all lumpy.

Baking the Popovers For the custard cups, pour 1/3 cup batter into each cup, dividing any extra batter among the cups. For the muffin cups, use 1/4 cup  of batter for each cup, filling alternate cups in each tin so that every popover has puffing space. Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned and crisp on the exterior. Turn the temperature down to 350 and bake for another 15 to 20 minutes to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. (some people love this part, others pull it out) Serve immediately

Storing Popovers are at their puffiest right out of the oven. You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350 oven for 10 to 15 minutes, and they’ll taste good–but never as good as just baked.

note: I baked them a second time this past weekend, with a bit of vanilla–which I couldn’t taste, and less time at 350, I definitely liked that texture better, I think they were in the oven for 10 minutes at 350. I also tried buttering the tin with non-melted butter, and they still stuck. It might be time for new muffin tins. Mine are VERY beat up. Anyone want to send me Williams-Sonoma gift cards?

53 thoughts on “Tuesdays With Dorie: Popovers

  1. Pingback: Popovers « The Family That Bakes Together…

  2. Thank you for hosting Amy, you wrote a fantastic post.
    It’s great to see that the whole family helped you making these delicious popovers.
    Yours look so nice.
    I’ve made some sweet and some cheesy (Grana cheese) adding rosemary and spices…
    This recipe is a winner. We loved them.

  3. Pingback: Popover Breakthrough « loaves and stitches

  4. I had the opposite problem…I made mine in glass custard cups and while they were baking they started to come out of the cup, but they were delicious, even if they weren’t the perfect shape! Yours look beautiful…so glad you enjoyed them! And I love your baking helpers…very cute!
    Thanks for hosting!

  5. What fun photos! My kids are really involved with each recipe for TWD, they love the idea and are always eager to find out our next recipes! I cheated and used PAM with flour… didn’t stick at all but it was a cheat.

  6. Pingback: Popovers | createdbycarlene

  7. Hi Amy,
    First, love the photos of the children baking…it’s so good to see them start early in the kitchen baking up a storm. Second, thank you for sharing your photo of you and son Reid. I’ll post when I finish writing up my blog post. I wanted to spotlight the host…again, thank you. I’m a bit late writing the post. It’s actually the hardest part of baking in the group at times.

    Will be following along with your blog…thanks for hosting! 🙂


  8. Pingback: Gluten-free popovers made with an all-purpose gluten-free flour mix

  9. What cute kids! How fun to have baking friends. 🙂 Thanks for hosting this week! We loved this recipe and your popovers look amazing, even though they didn’t want to come out of the pan so easily. I read somewhere, not sure where, but someone in the group said they tried butter and cooking spray and the cooking spray worked better. So I used spray in my muffin tins and they came out easily.

  10. Great seeing such creative kids. I think this is a perfect recipe for kids in the kitchen – easy, impressive, with lots of topping choices at the end.

  11. Amy, thanks for hosting this week. Looks like your sous chefs had a lot of fun. Love the crowns. Like you, we are looking forward to trying the recipe again, set at a slightly lower temperature with a little less baking time.

  12. Pingback: TWD: Popovers « Fresh From …

  13. Pingback: 15. Popovers « doverfolks

  14. Pingback: Popovers {TWD-BWJ} « Of Cabbages & King Cakes

  15. Great post! Thanks for hosting this week. I read so many horror stories about popovers sticking to the pans, I was surprised when mine came right out with no problem. You should treat yourself to a set of Chicago Metallic nonstick popover pans. They work great!

    • I have a set of Williams gold loaf pans that I used Last night. They slid out of the oven and the loaves of bread fell right out. Ungreased tins. I might get some of their muffin tins. It was both scary and impressive!

  16. Pingback: Popovers | theboycanbake

  17. Your popovers look great! It’s the perfect recipe to get kids to help with! I rushed mine to squeeze them in on time but I’m planning to give them another go with the kids!

  18. I agree that they could have gone with just a little less time in the oven. It’s great that your kids helped out with the popovers!

  19. Thanks for hosting! I agree, next time I’m not going to bake these for as long, or at so high of a temperature. Peach/bourbon/vanilla jam sounds incredible.

  20. Pingback: tuesdays with dorie / baking with julia: popovers « A Plateful of Happiness

  21. Great post and wonderful photos/text! Thanks for hosting, this was a fun recipe to make and eat, wasn’t it? Everyone seems to have liked them, always a plus!

  22. Thanks for hosting – I’m still wondering about the sticking issue myself. I’ve seen suggestions for cooking spray as well as flouring the pans. I have the small non-stick popover pan from King Arthur Flour, and have had good results, but that pan was too small for the batch size of this recipe, so I used my muffin tin.

  23. Pingback: twd: popovers « a bend in the road

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