Popovers revisited

I don’t remember ever having this much time on my hands.  When we were prepping for the move I daydreamed about how much I would accomplish with all of this time.  I put aside a ton of books to read, clipped recipes to try and vowed to work on my photography.  Here I am, two months into our new life and I haven’t gotten very far in my books, my bread hasn’t been rising and I’ve been rushing through my photography because I’ve been focused on getting dinner on the table at a reasonable time.




I have made popovers twice since moving into our new apartment and they didn’t work either time.  I’m not sure if it is the change in altitude, the new pan I was trying or the whole wheat flour I was using.  I decided to get back to the basics for Valentine’s Day Dinner.  I brought out a muffin tin that has worked for me in the past and bought some white flour.  I was tempted to go back to my usual albeit slightly fussy recipe but was drawn away by the simplicity of a popover recipe in the recent Real Simple magazine.




I didn’t really believe that popovers could be made simply but I was proven wrong.  These rose like a dream and since our main course did not succeed they supplemented quite nicely!


Really Simple Popovers


Hassel Factor: None.  This is real simple-get it-real simple? haha!  Make the batter in one dish, pour it into a prepared pan and cook.  It doesn’t get much easier than that.


3 Tablespoons melted butter, plus more for brushing the muffin pan

1 1/2 cups flour

1 1/2 cups 2% milk

4 eggs

1/2 teaspoon salt


1. Preheat the oven to 400. 


2. Coat all of the muffin tins with butter (different butter than the 3 T in the ingredients).


3. In a large bowl whisk together the 3 T butter, 1 1/2 c flour, 1 1/2 c milk, 4 eggs and 1/2 t salt.


4. Pour the batter into the muffin tins and cook for 30 to 35 minutes.  Do not open the oven before you are ready to taken them out since they will fall.


Nutritionals (per popover): Cals: 132, Fat: 7, Carb: 13, Protein: 5