NEW ENGLAND POPOVERS

January 8, 2015

Our friends Joanna & Carolyn invited us to their home a couple months ago and Joanna completely wowed me with the popovers she served. I had tried my hand baking them in the past, but needed an expert to show me the way.

NEW ENGLAND POPOVERS from Rachel Schultz

Joanna was raised in Massachusetts, and is even a descendent of American royalty, President John Adams! But more importantly (to my taste buds) she made the best popovers I have ever tasted. Popovers are so simple to make, and very delightful to eat. They are a variation of England’s Yorkshire pudding, but of course the New Englanders had to put their own spin on it after leaving the home country. I guess by the transitive principle you could call these “New Yorkshire Puddings”? Yeah, I like “popovers” better too.

NEW ENGLAND POPOVERS from Rachel Schultz

These come out perfectly in a special popover pan (Joanna had a beautiful stoneware version), but she says you can make them in muffin tins too! Next week, I am sharing a recipe for a goat cheese & black pepper variation. Oh and yes, there will be honey drizzled all over them too.

NEW ENGLAND POPOVERS
Serves 6 popovers

1 cup flour, sifted
1/2 teaspoon salt
1 cup milk
2 eggs

Preheat oven to 425 degrees. Stir together flour and salt. Incorporate milk and eggs into dry ingredients. Divide batter into greased popover (or muffin) pan. Bake for 30-35 minutes.

NEW ENGLAND POPOVERS from Rachel Schultz

NEW ENGLAND POPOVERS
 
Author:
Ingredients
  • 1 cup flour, sifted
  • ½ teaspoon salt
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 425 degrees.
  2. Stir together flour and salt.
  3. Incorporate milk and eggs into dry ingredients.
  4. Divide batter into greased popover (or muffin) pan.
  5. Bake for 30-35 minutes.

 

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Comments

  • Jeannette

    Wonderful!! MY mother made these for us often! My siblings and I still make these. My recipe has the milk and egg at room temperature, but no matter, popovers are underrated! Sadly, not many people outside of New England know what these are.

  • Hanna

    Do these freeze well?

  • Lucille

    Hey there! These looks great.
    Quick ?:
    You don’t have to grease the muffin tin, right?

    • Rachel Schultz

      Yes, do grease.

  • PatGLex

    Popovers! I too have a special popover pan — and mostly forget I own it! They are very easy and delicious. I have friends who make popovers for breakfast — eaten with butter and jam. I can’t wait to see your goat cheese and black pepper recipe! And thanks for bringing the thought of popovers back to the front of my brain!

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