These Mini Popovers are great to serve along your dinner, especially with prime rib. They are light and perfect to soak up all the sauces! 

I think I like popovers because of Gordon Ramsay. After watching his Ramsay’s Kitchen Nightmares, I wanted to try yorkshire pudding so much. Later, I found out that American has a similar thing called “Popover”. Popovers are very easy to make. The secret is to have all your ingredients at room temperature. I have failed a few times, but now, I have learned to make some delicious rolls. Popovers are crunch on the outside, but hollow in the middle. They are perfect to serve with slow cook beef, like with beef short ribs with red wine. Yum…. Hmm… I am so hungry right now. I wish I have some popovers!

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Mini Popover

Author: Lokness
12 popovers
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Ingredients
 

  • 3 tablespoons unsalted butter (divided into 2 tablespoons & 1 tablespoon), (melted and cooled)
  • 1 cup whole milk, (at room temperature)
  • 2 large eggs, (at room temperature)
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 400˚F and set rack in the middle of oven.
  • Divide 2 tablespoons melted butter into 12-cup mini popover pan. Grease each cup with the butter. 
  • Place the rest of the ingredients into a food processor or blender and process for 30 seconds. Set aside.
  • Place the popover pan with butter in oven for 1 minute. Do not walk away. Butter can get burnt if in the oven for too long. Carefully remove pan from oven. Quickly fill each cup with batter to about 1/3 to ½ full. Return to oven and bake for 20 – 22 minutes until deep golden brown. 
  • Remove from oven. Pierce each popover on the top with a knife to allow steam to escape. Place the popovers on a serving plate. Serve immediately.

Notes

  1. I got the popover pan from Amazon. 
  2. If you do not have a popover pan, you can use a muffin pan.
  3. Make sure all your ingredients are at room temperature. If not, the batter may not raise.
  4. Serve the popovers with as side dish with meat or pasta. You can also serve them with butter, jams or other sweet or savory spreads.
(Adapted from Alton Brown via Food Network)
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