Can you believe I've never had a popover before?? I don't know why, but I thought these light, custardy, hollow rolls would be hard to bake. Was I ever wrong!
According to Wikipedia, Popovers are an American version of Yorkshire Puddings, made in England since the 17th century. The author says, "the name popover comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking."
Yup! That's exactly what happened during baking.
The batter is thin, and made with very simple ingredients---flour, milk, eggs, salt, and melted butter. Then its poured into buttered muffins tins or custard cups.
After baking at a high temperature for about 25 minutes, the oven temp is lowered and the popovers are baked for 15 additional minutes to dry out the custardy center. (Next time I will take them from the oven a minute or two sooner. They were slightly over-browned on the edges.) These are best served immediately, with plenty of butter. The recipe, submitted to Baking With Julia by Marion Cunningham, also suggests serving the popovers with a drizzle of honey. Oh yes, this would be perfect! (Alas, my jar of honey was empty last night, so we just enjoyed them with butter.)
I will most definitely make these again and again. So simple!
For the recipe, please visit Paula at Vintage Kitchen Notes, or Amy of Bake With Amy. They have beautiful pictures, too!