Katy Elliott

A daily design journal about new england life, home decorating resources, and renovating a 257-year-old house in Marblehead, MA.

Making Popovers

Posted on | December 30, 2010 | 15 Comments


I baked a lot for the holidays but I saved my recipe for popovers till today. A popover is a light hollow roll made from a simple batter of egg, flour and milk. It’s insanely easy and the batter comes together within minutes. As the popover bakes steam causes them to puff up and “popover” the pan.

You’ll find popovers on menus all over New England. The popover is said to be an American invention derived from English Yorkshire Pudding. The insides have a custard silky texture and a slightly sweet bland taste. Traditionally they’re served in the morning with homemade jam or something more savory like leftover Christmas ham and sliced cheddar like I did for lunch. There is something about their blandness that goes great with meats.

Some will suggest using a special popover pan with tapered cups set apart to promote air circulation for the steam to make the rolls pop. I picked up a 6-cup version on amazon for $17; if I bought another one I would probably go for the 12. Having 12 come out of the oven at once would be perfect for a party or brunch. But if you don’t have a popover pan you can use a muffin tin too.

To achieve a real custard hollow texture my tip is to turn off the oven once the popovers finish baking. Crack open the oven door with a wooden spoon and allow them to cool in the pan for additional 10 minutes. I found if I removed them straight from the oven they would deflate quickly and be much denser.

Recipe adapted from Martha Stewart’s Baking Handbook.

Makes 12 popovers

6 large eggs
1 ½ cups of milk
1 ½ cups of all-purpose flour
¾ teaspoon salt
1 ½ tablespoons confectioners’ sugar

Preheat the oven to 425°F and grease the popover cups with unsalted butter. In a bowl, whisk together the milk and eggs. Add flour, salt, and sugar and whisk till the batter has a consistency of heavy cream. You’ll have some lumps left so don’t waste your time making the batter perfect.

Fill each prepared cup with about 5 tablespoons of batter. Bake until the popovers are fully puffed over the top, about 30 minutes. Turn the oven off and open the door slightly. Let cool in the oven for an additional 10 minutes. Remove and serve.




Related Posts:
Homemade Peach Jam
Recipe: Brioche
Recipe: Real Maine Whoopie Pies

Snowy Monday

Posted on | December 27, 2010 | 16 Comments

We an amazing winter blizzard the last 24 hours. The snow and high winds have continued tonight shaking my house and kicking my heat on every 10 minutes, ug. The snow is really heavy and a lot of the trees in my neighborhood broke over night from the weight.

The front of my house got completely plowed in, literally. I actually can’t believe they didn’t hit my house. My poor boxwoods were nowhere to found this morning. I tried shoveling a path in front of them and removing all the snow around them. I think it’s a cookie making kinda night…stay warm!





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Snowy Weekend Snapshots
Winter Beach Photos
Outdoor Holiday Decorations

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