Popovers – ‘Let me count the ways…’ (A new addition to The Popover Experiment.)

These may be the easiest popovers to make – ever!

Crusty outside and drier than most popovers inside – great for filling with chicken salad etc.  Or ice cream and chocolate sauce, which tastes like an eclair!

A while back I did a series of popover recipes which I called The Popover Experiment.  I had a lot of fun – and ate a lot of popovers – while working on that series of recipes.  It’s truly amazing how many variations of popover recipes there are. And I can say with all honesty that I’ve never eaten a popover I didn’t enjoy!

Recently I made popovers for my grandchildren while visiting with my son’s family. I found this recipe in my son’s 1980’s edition of  the Good Housekeeping Illustrated Cook Book., which I used religiously when my sons were teenagers.  (Awhile ago I purchased used copies for both my sons, so they now each have their own copies of the same cookbook I used when they were growing up!)

As you can see in the photo above, these popovers are huge and crusty.  The centers are drier than most popovers, perfect for filling with chicken salad etc. – OR – ice cream and chocolate sauce!  Of course, all popovers are delicious just slathered with butter and a bit of jam.

These may be the easiest popovers to make – ever!

small red heart

Here’s my grandson’s idea – melted chocolate.  He was one happy boy!!  ; o )

Popovers with Melted Choc. Chips - myyellowfarmhouse.com  - COOPER'S IDEA!

We sprinkled on some chocolate chips and melted them a bit in the microwave – YUMMY!

Oven at 375 F       Bake for 50 minutes

 

++ Grease popover pans if they’re not ‘nonstick’.

INGREDDIENTS

  •  3 eggs
  • 1 cup milk
  • 3 Tbs. butter
  • 1 cup all-purpose flour
  • ½ tsp. salt.

Beat 3 eggs, 1 cup milk and 3 Tbs. butter at high speed until foamy.  Add 1 cup all-purpose flour & ½ tsp. salt.  Beat until combined and foamy.

Bake at 375F for 50 minutes.  Pierce each popover with a knife to allow steam to escape.

++  Recipe courtesy of the 1980’s edition of the Good Housekeeping Illustrated Cook Book

Popovers - Creamy on the Inside and Crispy on the Outside n- myyellowfarmhouse.com

8 thoughts on “Popovers – ‘Let me count the ways…’ (A new addition to The Popover Experiment.)

  1. Hi, You may not believe I saw the broadcast on PBS Oklahoma on the 12th of May 2017. I was just online looking at facts about Fanny Farmer because we are distant related. My great grandma was Mercy Merritt Lincoln from Scituate, MA. I also wanted the recipes that were on that show for Popovers, Irish Soda bread and Scones. How excited to have found your website. You have made my day. Will be watching you from now on.

  2. I’m a traditionalist when it comes to eating popovers … gravy from the roast and jam the next day with a cup of coffee. Your chicken salad and ice cream/chocolate sauce ideas DO sound good though. 🙂

  3. HI Karen! You know, I’d never made popovers until I did ‘The Popover Experiment’ and I gotta say, popovers are kind of addictive!
    Some recipes are a bit more complicated than others but I have’t found that just because the recipe is a bit more demanding – like telling you to preheat the popover pan – doesn’t mean the results are any better than a simple recipe. Like this one – where you don’t even have to melt the butter.
    ‘The Popover Experiment’ has recipes for popovers which are soft in the inside and others, like this one, which are drier and good to filling with Good Stuff.
    You’re such a good cook. Making popovers would be a snap for you. ; o )

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