roll made from an egg batter similar to that used in making Yorkshire pudding. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking. They can also be baked in individual custard cups.
So now that you know what a popover is... you must try one. They are not hard to make and oh so good! My mother-in-law made them for us awhile back and I never forgot them. Now I have my own pan... watch out we are batter crazy!! Enjoy!
1 6-cup Popover Pan
1 1/4 cup flour
1/4 teaspoon salt
3 large eggs
1 1/4 cup milk
2 tablespoons unsalted butter, cut into 6 even pieces
1 tablespoon unsalted butter melted
Oil or spray pan. Preheat oven to 400〫and set rack in middle of oven. Prehead popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes. This can be mixed in a food processor, blender, electric mixer, or with a hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.
Place one small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute. Fill each cup half full with batter and bake 20 minutes. Reduce temperature to 300〫and continue baking 20 minutes.
Makes 6 popovers. Serve with butter, jams or other sweet or savory spreads.