I’ve had popovers at restaurants before and love them. They are an eggy bread roll that is hollow inside. The name is derived from the fact that the bread pops above the top of the mold when it bakes.
I had no idea how easy popovers were to make until I read about them on the meaning of pie. The batter is so easy to whip together. You just need a large bowl, whisk and some basic ingredients: eggs, milk, flour and butter. And if you don’t own a popover pan you can use a muffin tin. They do take about 40 minutes to bake though so you have to set aside some time for these.
My first batch actually popped up much higher than this one pictured. But the first batch I actually baked them at too high of a temperature so the crust turned a dark brown. The second batch I don’t think the oven temperature was high enough. The original recipe calls for lowering the temperature halfway through baking. As a result, my popovers didn’t pop as much.
I really enjoy these popovers. They are soft and eggy and best eaten warm. You can add whatever you want to them or just leave them plain. I chose to add pepperoni and cheddar cheese and some parsley since my pepperoni pizza puffs were such a big hit.
You can make these in a muffin tin if you don’t own a popover pan, but they won’t puff as much. I ended up buying a this 6-Cup Popover Pan*
since I plan on making these a lot.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Pepperoni and Cheese Popovers
Ingredients
- 1 1/4 cups all purpose flour
- 1 1/4 cups milk
- 1/4 tsp salt
- 3 eggs
- 1 tbsp unsalted butter melted, plus additional butter for each popover cup
- 1/2 cup of chopped pepperoni
- 1/2 cup of shredded cheddar cheese
Instructions
- In a large bowl, combine the flour and salt with a whisk. Add in the eggs, whisking after each addition. Add the milk then the melted butter until batter is combined and no lumps remain. Mix in the pepperoni and cheese.
- Place a small pat of butter (perhaps a little less than a teaspoon) in each cup of your popover pan and place the pan in the oven until the butter melts and the pan is hot. Remove the pan from the oven and fill each cup about 2/3 full.
- Return the pan to the oven and bake the popovers for 20 minutes at 400°F. Then reduce the heat to 350°F and allow them to bake for another 20 minutes. Do not open the door in between. Remove them from the oven and serve immediately.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Can you make the batter the night before
Sorry, I don’t know the answer to that. I’m not sure if the batter would get messed up from sitting overnight.
These are gorgeous! What a great innovation with the pepperoni and cheese. I will have to try it. Thanks for a good idea. I think I could eat popovers every day.
Thanks for sharing your popover recipe!
These look fabulous! I think I might break this recipe out for a birthday gathering tomorrow.
I hope you like it!
The popovers look so soft!!! I bet I’m going to enjoy these.
I hope you do!
How full are you supposed to fill them? Or was the “?” on purpose? Thanks!
Sorry about that! I don’t know how the ? got in there! It should be about 2/3 full
I actually bought a popover pan a while ago but haven’t used it yet. The problem is that there are only 2 of us in the house and I’m not sure if we can finish 6 of them in 1 sitting. Do they reheat at all? Even if you freeze them?
You can reheat them. They don’t taste as good as when fresh out of the oven, but they still taste pretty good.