Popovers aren’t only one of the most awesome baked goods you can make, causing ‘oohs’ and ‘ahhs’ every time, but they’re also one of the easiest. A simple dough of flour, eggs, milk and, traditionally, melted butter is swirled in a blender, poured into a hot pan and baked for about 25 minutes. The popovers rise high in the hot oven, puffing up the rim of the pan, and come out with crispy exteriors and creamy interiors.
Here, olive oil substitutes for melted butter, making assembly even easier. Grated pecorino romano and black pepper are also added to the mixture, for a decidedly tasty popover; but they are easily omitted if you want to serve them for breakfast or afternoon tea, with softened butter and jam. A popover pan is the largest of the popovers, but if you don’t have one, a muffin pan will do as well. Be sure to bring your eggs and milk to room temperature before assembling the dough, as the cold ingredients will hamper the popovers’ dramatic rise.
Activity time: 15 minutes; Total time: 40 minutes
Storage Notes: Popovers are best eaten hot, but leftovers can be stored in an airtight container and reheated in a preheated 350-degree oven for about 10 minutes.
6 – 12
Size tested: 6-12 servings; 6 popovers if baked in a popover pan, or 12 if baked in a muffin pan.
4 large eggs, at room temperature
1 1/3 cups (315 milliliters) whole milk, at room temperature
1/4 cup (60 milliliters) olive oil, plus more to grease the pan (see NOTE)
1 1/3 cups (167 grams) all-purpose flour
1 cup (100 grams) freshly grated pecorino romano cheese
1 teaspoon of kosher salt
3/4 teaspoon freshly ground black pepper
Cooking spray, to grease the pan (optional)
Place a 6-cup popover pan on a rack in the middle of the oven and preheat to 450 degrees.
In the pitcher of a blender, combine the eggs, milk and olive oil and blend for 15 seconds to combine. Add the flour, cheese, salt and pepper and mix for another 15 seconds, scraping the sides of the mixer with a flexible spatula, if necessary.
Carefully remove the hot pan from the oven and brush with olive oil or spray with cooking spray, if using. Pour batter evenly into cups; each should be about three quarters full (see NOTE).
Bake for 15 minutes, then reduce the heat to 350 degrees and bake for another 10 to 15 minutes, or until the popovers have risen considerably and are golden brown. Do not open the oven during cooking.
Remove from oven and prick each popover with a paring knife to release the steam. Remove the popovers from the pan and transfer them to a rack. They should slide out easily, but if they don’t, run the same knife around the edges.
Popovers are best eaten within minutes of taking them out of the oven, generously spread with softened and salted butter.
NOTES: Olive or vegetable oil will work in this recipe, but a fragrant, peppery olive oil, such as the Frantoia brand, adds a wonderful flavor.
If using a regular muffin pan, fill the pans 2/3 to 3/4 the height and bake for 20 to 25 minutes, reducing the oven temperature to 350 degrees after 15 minutes and checking them. to 20.
From food writer Jessie Sheehan.
Tested by Suzy Fleming Leonard.
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