Perfect Popovers ~ Every Time

Are you familiar with popovers or 
Yorkshire pudding (as they are known in England)?

These little beauties are a *must have* 
when you serve roast beef dinner with gravy.

Oh. Dear. Me.  They are wonderful!

But, they have a reputation of being difficult to make.

After all, they are not to be flat, but, light and hollow.

It can be a little tricky to achieve the elusive perfect popover.
I speak from experience.  Flat, dense popovers are in my culinary history.

Has that ever happened to you??

Well, no more.

I am here to tell you that it really isn't difficult.  Really.

Popovers are easy when you know the tricks of the trade.

Wanna know the secrets?

Here's my recipe for perfect popovers ~ every time!

Original recipe may be found here.  This cookbook is where my recipe comes from.
Tricks of the trade from my sweet Mum-in-Love years ago.

What you need:

Neutral tasting oil for pans (I like grapeseed)
4 large eggs, beaten
2 cups milk
2 Tbsp cooking oil (grapeseed or olive)
2 cups all purpose unbleached white flour
1/2 tsp sea salt

What you do:

Drizzle 1 to 2 tsp oil into the bottom of each muffin cup in a metal muffin pan.
Place your pan into preheated 400 degree F oven for about ten minutes.
Meanwhile, in a large glass mixing bowl, whisk together the eggs, oil, and milk.
Whisk in the flour and sea salt until smooth.  Small lumps are fine.

Remove your preheated pan from the oven and immediately pour in the batter.
It should sizzle...that's how you know your pan is hot enough.
Divide batter evenly between 12 muffin cups.
Return to 400 degree oven and set timer for 40 minutes.

The popovers will puff up beautifully and turn a golden brown.
As soon as you remove them from the oven, poke with a fork to let steam escape
and twist in the pan to allow air to circulate underneath (as shown above).

Here are the rules for perfect popovers every single time.

Rule number one ~ Your oven must be HOT before you put these lovelies in to bake.

Rule number two ~ Your pan must be well-oiled (about 2 tsp per muffin cup) 
and preheated in that HOT oven before the batter goes into them. 
Preheat for at least 10 minutes until the oil is smoking.

Rule number three ~ While the preheating is going on, mix up your batter.
A wire whisk will do...just mix by hand until smooth.

Rule number four ~ Pour the batter into the muffin tins quickly.
The batter should sizzle since the pan is so hot.

Rule number five ~ Return pan to oven immediately and bake.
And, that's it!  Easy peasy.  

So, next time you make a roast beef dinner, whip up a batch
of popovers to serve along with the meat and potatoes.  Be sure to have gravy.
Your family (and guests) will appreciate your efforts.  I am sure of it.

Any questions?  Do you have any other tricks to add to this list?
Please let me know if you give them a try.
It would be lovely to hear how they turn out for you.

Many Blessings,
Camille