Here is the recipe:

Ingredients: 4 large eggs 1 1/2 cups milk 3/4 teaspoon salt 1 1/2 cups all purpose flour 3 tablespoons melted butter

Instructions:

-Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
-Preheat the oven to 450°F and move the oven rack to a low position (to prepare for huge popovers!). Grease the popover pan thoroughly inside each cup as well as around the top edges.
-With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
-Add the flour and whisk until the mixture is frothy and all large lumps are gone. Then quickly stir in the melted butter.
-Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
-Bake the popovers for 20 minutes and then reduce the heat to 350°F. Bake for another 10 or 15 minutes. The popovers will be very golden brown.

*Do not top off the cups! ONE POUR to 3/4 full. Topping off can prevent a full rise.
  • If you can help it DO NOT OPEN THE OVEN!

Serve immediately and enjoy them warm!

    • Jamin@lemmy.worldOPEnglish
      1·
      11 months ago

      What was I thinking. They look like spongy, dough bread, eggy brains on the inside. Next time I’ll post a picture after slicing into one.

  • altairabove@lemmy.worldEnglish
    3·
    11 months ago

    Thank you for this recipe! Just tried it out with one substitution - white whole-wheat instead of AP four. Not a great idea… I will have to try again sometime.

    • Jamin@lemmy.worldOPEnglish
      1·
      11 months ago

      This is one of those super sensitive recipes. Even heavy footsteps can stop them from rising. If you find a flour alternative let me know.

  • generalEdo@lemmy.worldEnglish
    3·
    11 months ago

    When I was younger and worked as a waiter I would fill a nice warm one with whipped cream. Was fantastic!!

    • baconeater@lemm.eeEnglish
      17·
      11 months ago

      They look like Yorkshire Puddings so I would guess they taste pretty similar. They are savoury and don’t taste of too much by themselves (but are fantastic smothered in gravy)

      • ParadoxSeahorse@lemmy.worldEnglish
        101·
        11 months ago

        Yeah, American Yorkshire Puddings. I think they eat them with jam, but then they eat scones with gravy so

      • C4d@lemmy.worldEnglish
        7·
        11 months ago

        That’s what I thought. Never heard of a “popover” before; spent a few minutes staring at a picture of some lovely Yorkshire puddings wondering wtf was going on.

      • NuPNuA@lemm.eeEnglish
        41·
        11 months ago

        That’s the first thing I thought off. No idea what the bloody hell a “pop over” is.

    • interloper@lemmy.worldEnglish
      5·
      11 months ago

      They’re a blank canvas you can do whatever with, they’re basically pancake batter cooked at high temperature in a cupcake tray.

      By themselves they have a slight savoury flavour but you can do whatever with.

      In the UK they’re called Yorkshire Puddings where they’re common eaten with roast beef/pork/chicken/etc with gravy and various vegetables and mashed potato.

      Definitely a fantastic addition to a meal.