Martha Stewart Popovers

[Edit: I haven’t tried other plain popovers, but I do highly recommend Hot Chocolate Popovers.]

For breakfast the other weekend I made Popovers. I got a popover pan for Christmas, and I’d never tried to make them before. In fact, I’d actually never eaten one until I tried one a few years ago at my in-laws’ house.

Popovers are generally pretty eggy. There’s not a lot of flour or anything else to detract from that. I figured I’d give them a try anyway. My father-in-law said that the Martha Stewart Popover recipe he made wasn’t too eggy, so that’s what I made.

Recipe was simple and easy to make. The ingredients actually weren’t too different from the recipe in the cookbook I have at home. Just 1 tablespoon butter, 1 cup of flour, a little salt, 2 eggs, and 1 1/4 cups milk. I also tossed in a little sugar. Whisk together, and add to greased popover cups. I was only supposed to fill the cups 2/3 to 3/4 full. I had lots of batter leftover, so I ended up filling another 3 cups. My 6-popover recipe yielded 9. I baked them at 450F for 15 minutes, and then reduced the temperature to 350F to bake another 20. Once they were done, I slit the sides to vent them.

See how they’re simply perched on top of the pan?

The popovers really puffed up, and I was surprised to see that they were basically just sitting atop the popover pan, rather than nested it in – it was like a scoop of ice cream sitting on top of a cone, with the tiniest bit of ice cream inside the cone. So, that was pretty fun and exciting. The popovers were basically hollow, and had nice layers along the outside. The popovers were still eggy (to me, who doesn’t like eggs), but I was able to eat them by covering them up with apple butter and strawberry jam. I was happy that I had a friend willing to take the leftovers home with her (thanks, Shah!).

Popovers, ready to eat

Popovers aren’t my favorite thing, but they looked pretty neat and are a very easy thing to make if you’re having company. Mixing time was very quick and nearly foolproof, and clean-up afterward was a snap. Also, these bake for 35 minutes, so you don’t have to do anything except adjust the temperature while you have visitors, and you can serve the popovers promptly. I can’t recommend popovers enough for that reason alone. I doubt I’ll make this recipe again, but I’d give some flavored versions a try.

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