In the cold snowy depths of January, there’s nothing that whispers unabashed joy better than a hot buttered popover. And no better way to share that hot buttered joy than with a popover brunch. My father used to make them for us on weekends when we were young….he was a master “Popateer” in his apron, with his cast iron muffin tin, and a great recipe he was constantly refining.
Our eyes would practically pop out of our heads as he opened the oven door and slid an entire batch onto the kitchen counter. We would assemble our favorite spreads on the breakfast table- jams, jellies, cream cheese and the like, and proceed to spread the fresh baked popovers with all kinds of combinations of toppings and spreads, in search of the perfect bite- of which there are so very many!
What’s a popover, you ask?
It’s the American version of Yorkshire pudding, and other similar batter puddings from17th Century England. Made from eggs, flour, and milk, and cooked in a large dish that’s greased with beef or pork drippings, it’s usually served with gravy and meat of some sort. Over the years it has evolved to what we know today, which is an American recipe, no doubt.
The name came from this muffin’s fabulous little performance while cooking, as the batter puffs up and pops out of the muffin tin.
It’s an easy recipe, but the glory is in the details- and the pan!
• Making the batter beforehand and letting it sit for a couple of hours.
• Starting with a cold oven- at least for the first batch!
• Using whole milk versus skim milk makes a big difference in texture.
• Using the best pan- either cast iron, or the style seen below,
available at Williams Sonoma in 2 sizes.
Here’s our favorite version:
Of course, this is just the start.
Once they’re out of the oven, let the stuffing and spreading begin!
Jams and jellies, cream cheese, chutney, smoked salmon, poached eggs, sauteéd wild mushrooms, the sky’s the limit!
Add some mimosas for a pretty fabulous weekend brunch!