You'll Pop Over Popovers

I was born and raised in San Antonio, Texas, and David, my husband, was born in Manhattan and raised in the northeast—Long Island, Connecticut and Vermont, mostly.

So, as you would imagine, we came together 16 years ago with different food traditions. And we've had such delicious fun sharing these with each other.

I've introduced David to breakfast tacos, tamales, homemade corn tortillas, BBQ brisket and sausage, CFS (chicken fried steak, for those of you who are not from Texas), homemade roasted salsas and ranch-style beans. And he's introduced me to Florida stone crabs, key lime pie, baked clams, real New York pizza, all different kinds of fabulous fish and popovers.

Popovers, a classic northeastern tradition, are a type of roll that is similar in concept to Yorkshire pudding, but made in a special popover pan—which come with either 6 or 12 popover cups in a pan. (Please know that a muffin pan will work just as well...or so they say!)

David still has fond memories of the "popover girl" at Patricia Murphy's Candlelight Inn in Manhasset, New York. She would walk around the restaurant with a basket full of hot, fresh-from-the-oven popovers, "and you could eat as many as you wanted," he says with childish delight. Patricia Murphy's is long gone, so now I am the "popover girl!"

I have become quite a fanatic about popovers during the holidays. (These really should not be consumed on a regular basis, as they are not particularly healthy, but they are damn delicious!) It's a mandatory element of our Thanksgiving and Christmas dinners. 

So, even if I'm invited to someone else's home for the holidays, I carry my special popover pans and prepared batter with me...armed and ready to share something amazingly tasty and whimsical with everyone.

From our family to yours, we wish you a joyous holiday season, and maybe one that includes some popovers, too!

Buen provecho!

Adapted by The Cowgirl Gourmet from the recipe that comes with the popover pan

Print Recipe

Yields 12

2 T. unsalted butter, melted, plus ½ teaspoon for greasing each of the pans
1 ¼ cup flour
½ tsp. kosher salt
3 large eggs, at room temperature
1 ¼ cups milk, at room temperature

Preheat the oven to 400 degrees.

Place approximately ½ teaspoon butter in each popover holder. A pan comes with either 6 big or 12 smaller holders.

Place the pan(s) in the oven for at least 5 minutes to preheat, or better yet, while you make the batter.

Whisk the flour, salt, eggs, milk and 2 T. melted butter together until smooth. The batter will be thin.

You'll want the butter in the pans to be almost burned and bubbling when you fill it with the batter. 

Fill each of the popover pans just a little over 1/2 full and bake for 20 minutes at 400 degrees. Reduce the temperature to 300 degrees and bake another 20 minutes.


Serve immediately and slather with butter (and jelly, perhaps) and/or gravy and enjoy! They will deflate quickly, so eat them quickly!!

David's note: While we enjoyed popovers with butter and jelly this morning for breakfast (and Nacho and Guero LOVED them, too), I would recommend you take some cut up turkey or roast beef that you are having for holiday dinner and stuff it inside the popover with gravy...and eat it!
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