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Appears in

Good to the Grain

By Kim Boyce

Published 2010

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Popovers are made from a simple batter that is poured into hot buttered baking tins and baked in a hot oven until they pop up and (sometimes) over, crusty on the outside and custardlike on the inside. They are best eaten immediately, as they deflate as they cool. The batter can sit at room temperature for a few hours before baking. I find that traditional popover pans are not necessary and that muffin tins work just as well. Any size muffin tin will work, but you’ll need to adjust th