How to Make Popovers

Learning how to make popovers came naturally to those who love Yorkshire pudding. Yorkshire pudding is a favorite side dish of the English people. This pudding made with eggs, milk and flour as a base, rises and becomes puffed when baked in a dish.  When Yorkshire pudding is baked in muffin tins the batter “pops up and over” the cups.  They are crusty on the outside and hollowed out on the inside. You can puncture the top with a sharp pointed knife, place them back in the oven a few more minutes and they will become even crustier.

How to Make PopoversHow to Make Popovers

The original Yorkshire pudding as well as the original popovers were made with some type of beef flavoring. Popovers were simply an American version to utilize the old English Yorkshire pudding recipe from the eighteen hundreds. Today, there are many totally different recipes flavored with a variety of ingredients for popovers.  Most of my recipes contain no beef seasoning at all.

Although the creation of this popular food is attributed to Northwest United States, the people with the idea were from our Northeastern United States. I am guessing that they were probably originally immigrants from England. After I learned how to make popovers, I have seen recipes from other countries but only under other names like balloons, clouds and Laplanders. The recipes which I have are like our plain American recipes with no seasoning other than salt.

PECAN POPOVERS RECIPE

Pecan Popovers RecipePecan Popovers Recipe
Fresh Baked Pecan Popovers RecipeFresh Baked Pecan Popovers Recipe

Learn how to make popovers and honey butter.
Honey Lemon Butter

  • 6 Tablespoons softened butter
  • 6 Tablespoons honey
  • ¾ Teaspoon grated lemon peel
  • 1/2 Teaspoon nutmeg

Popovers

  • 1 Cup flour
  • ½ Teaspoon salt
  • 1 Cup milk
  • 2 Eggs (slightly beaten)
  • 1 Teaspoon grated lemon peel
  • ¼ Cup finely chopped pecans

Preheat oven to 425F degrees.
Grease 6 baking custard cups (6 Ounces each; large muffin cups).
FOR BUTTER combine butter, honey, lemon peel and nutmeg; blend and chill.
FOR POPOVERS combine flour, salt, milk and eggs; whisk together until smooth.
Stir in lemon peel and pecans; pour batter evenly into prepared custard cups.
Bake for 30 minutes until golden brown; serve immediately with chilled butter.
Makes about 4 to 5.

HOW TO MAKE POPOVERS with beef and cheese

Popovers Recipe with Beef and CheesePopovers Recipe with Beef and Cheese
Popovers Recipe with Beef and CheesePopovers Recipe with Beef and Cheese

Learn how to make popovers to serve with dried beef and cheese mixture.
Dried Beef Mixture

NOTE: You might want to double this beef mixture.

  • 1 Tablespoon butter
  • ¼ Pound shredded dried beef or raw beef (dried beef is salty)
  • 1 Can (10.5 Ounces) cream of mushroom soup (Not diluted)
  • ¼ Cup white wine
  • ½ Cup shredded American cheese
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon chopped pimiento

NOTE: Beef mixture does not need salt.


Popovers

  • 2 Eggs
  • 1 Cup milk
  • 1 Cup flour
  • ½ Teaspoon salt
FOR MEAT

melt butter in saucepan.
Cook and stir beef in butter for 3 minutes.
Mix together the soup and wine; stir into saucepan.
Cook stirring constantly until creamy.
Stir in cheese, parsley and pimiento until creamy.
Reduce heat; cook for 3 minutes until cheese melts.
FOR POPOVERS PREHEAT OVEN TO 400F degrees.
Grease 10 regular size muffin tins.
Beat eggs slightly with fork in mixing bowl.
Add milk, flour and salt beating just until smooth.
Fill muffin cups ¾ full; bake 25 minutes.
REDUCE OVEN TEMPERATURE to 350F degrees.
Bake 15 to 20 minutes longer until deep golden brown.
Immediately remove from muffin tins.
TO SERVE split hot popovers; top with beef sauce.
Serves 5 (2 each).

YORKSHIRE PUDDING RECIPE

To learn how to make popovers, look at the recipe for English Yorkshire pudding, the base for popovers.

  • ¾ Cup flour
  • 1 Teaspoon salt
  • ½ Cup milk
  • 2 Beaten eggs
  • ½ Cup water
  • 1/3 Cup beef fat

Sift flour and salt in a bowl; stir in eggs, milk and water.
Whisk briskly several minutes until well mixed.
Cover and chill about 1hour.
PREHEAT OVEN TO 400F degrees.
Place beef fat in a large round pie plate; heat in oven until hot.
Beat batter again several minutes; pour into prepared pie plate.
Bake for 30 minutes; REDUCE OVEN TEMPERATURE to 300F degrees.
Bake for another 1 hour.

ORIGINAL YORKSHIRE POPOVER RECIPE

Learn how to make popovers more like the original recipe.

  • 2 Eggs (Extra large)
  • 1 Cup flour
  • ½ Teaspoon salt
  • 1 ½ Cups milk
  • 10 to 12 Tablespoons beef drippings

Beat eggs in a large bowl; add flour, and salt blending well.
Add milk gradually mixing well (Should cling like thick cream to spoon).
Cover with plastic wrap; refrigerate for 2 hours.
PREHEAT OVEN to 450F degrees.
Pour 1 TABLESPOON beef dripping into each muffin tin cup.
NOTE: Use regular size muffin (or cupcake) tins.
Heat in oven for 5 minutes; remove from oven.
QUICKLY fill each hot cup 2/3 full with cold batter.
Bake 20 to 25 minutes until puffed and browned.
NOTE: They will fall when taken out of oven.

PLAIN POPOVERS RECIPE

Learn how to make popovers like the most common today.

  • 1 Cup flour
  • ½ Teaspoon salt
  • 2 Eggs
  • 1 Cup milk
  • 2 Tablespoons cooking oil

Combine all ingredients in a small mixing bowl.
Beat 2 minutes on medium speed on medium speed.
Fill well greased muffin tins ¾ full; place in cold oven.
TURN OVEN ON to 400F degrees.
Bake for 40 to 45 minutes; TURN OVEN OFF.
Prick popovers with a sharp knife; leave in oven 10 minutes.
Makes 8 popovers.

EASY POPOVER RECIPE

Learn how to make popovers with Pillsbury pie crust mix.

  • 1 Package (9.5 Ounces) Pillsbury Pie Crust Mix
  • 3 Eggs
  • 1 ¼ cups milk

Preheat oven to 375F degrees.
Generously grease 12 muffin tins.
In mixing bowl combine pie crust mix, eggs and milk.
Blend on low speed of mixer; beat on medium 1 minute.
NOTE: Batter should be slightly lumpy.
Pour into prepared muffin pan filling ¾ full.
Bake for 45 to 55 minutes until deep golden brown.
NOTE: For crisper popovers, prick top with sharp knife 5 minutes before removing from oven.
Remove popovers from pan and serve hot; makes 10 to 12 popovers.

BREAKFAST CLOUD POPOVERS

Learn how to make popovers in iron skillet.

  • ½ cup flour
  • ¼ Teaspoon salt
  • ½ Cup milk
  • 3 Eggs
  • 2 Tablespoons butter

Preheat oven to 450F degrees.
In mixing bowl combine flour, salt, milk and eggs.
Beat on low speed just until smooth.
Melt butter in a 10 inch iron skillet.
Pour batter into hot skillet.
Bake 10 to 15 minutes until puffed and brown.
Serve immediately with fresh fruit and whipped cream.
Serves 4.

CREAM CHEESE POPOVERS

  • 6 Eggs
  • 1 ½ Cups flour
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 1 Teaspoon dried thyme
  • Dash nutmeg
  • 2 Cups milk
  • ½ Cup heavy whipping cream
  • 4 Ounces cream cheese (Cut into 12 to 16 pieces)

Preheat oven to 400F degrees.
Combine in food processor eggs and next 5 ingredients.
Process until well combined about 15 seconds.
Stir in the milk and cream.
Place regular muffin tins in the oven to warm.
Fill each muffin cup HALF full with batter.
Place a piece of cream cheese in the center of each.
Use remaining batter to fill each 2/3 FULL; bake about 40 minutes.
Serve immediately; makes 12 to 16 popovers.

LEMON POPPY SEED POPOVERS

Learn how to make popovers flavored with lemon.

  • 2 Eggs
  • 1 Cup cake flour
  • 1 Cup milk
  • 1 Tablespoon poppy seeds
  • 1 Teaspoon grated lemon peel
  • ½ Teaspoon salt

Preheat oven to 450F degrees.
Generously grease 8 medium muffin tins.
Beat eggs lightly in a medium bowl.
Stir in remaining ingredients with a fork until smooth.
Fill muffin tins ¾ full; bake 25 minutes.
REDUCE OVEN TEMPERATURE to 350F degrees.
Bake 15 to 20 minutes longer until deep golden brown.
Serve hot; makes 6 to 8.

GARLIC POPOVERS RECIPE

Learn how to make popovers flavored with garlic.

  • 1 Cup flour
  • 1 Teaspoon salt
  • ¼ Teaspoon baking powder
  • 2 Teaspoons dried crushed herb blend (Your favorite)
  • 4 Eggs
  • 1 Cup milk
  • 12 Cloves minced garlic
  • 5 ½ to 6 Teaspoons solid shortening (Divided)

Preheat oven to 450F degrees; position shelf in lower half of oven.
Sift flour, salt and baking powder in a medium bowl; stir in herb blend.
In a large mixing bowl beat eggs until foamy; stir in the milk.
Add flour mixture to the egg mixture; mix until smooth.
Add crushed garlic and stir until blended; set aside.
Place ½ TEASPOON shortening in each of 12 muffin tins.
Heat in oven until shortening is almost smoking (About 5 minutes)
NOTE: While shortening is heating STAY CLOSE and watch that it does not overheat and catch on fire.
Fill muffin tins 2/3 full; bake 20 minutes WITHOUT OPENING oven door.
If needed bake another 5 minutes to make popovers golden brown.
Serve popovers immediately; makes 12.

NUT POPOVERS RECIPE

Learn how to make popovers with pine nuts and almonds.

  • 1 Cup milk
  • 2 Beaten eggs
  • 2 Tablespoons melted butter
  • ¾ Cup flour
  • ¼ Cup whole wheat flour
  • ½ Teaspoon salt
  • 2 Tablespoons toasted pine nuts (Toasted)
  • 2 Tablespoons chopped almonds (Toasted)

Preheat oven to 425F degrees.
Generously butter 6 cup popover pan or muffin tins.
In mixing bowl combine and mix the milk, eggs and butter.
Add both flours and salt; mix until well blended.
Stir in the toasted pine nuts and almonds.
Fill each muffin cup 2/3 full with batter.
Bake 25 to 30 minutes until popovers are puffed and golden.
Serve hot; makes 6.

POPOVER PIZZA CASSEROLE

Learn how to make popovers in the form of a casserole.

  • 1 ½ Pounds ground beef
  • 1 Cup finely chopped onion
  • 1 Cup finely chopped green bell pepper
  • 1 Clove minced garlic
  • ½ Teaspoon dried oregano
  • Dash salt
  • ½ Cup water
  • 1/8 Teaspoon hot pepper sauce
  • 1 Can (15 Ounces) tomato sauce
  • 1 Envelope (1.5 Ounces) spaghetti sauce mix
  • 6 to 8 Ounces sliced mozzarella cheese

Popover Batter

  • 1 Cup milk
  • 1 Tablespoon vegetable oil
  • 2 Eggs
  • 1 Cup flour
  • ½ Teaspoon salt
  • ½ Cup grated Parmesan cheese

Preheat oven to 400F degrees.
Brown beef in a large skillet; drain.
Stir in onion and next 8 ingredients.
Simmer mixture for 10 minutes stirring occasionally.
FOR POPOVERS combine milk, oil and eggs in small bowl.
Beat 1minute on medium speed.
Add flour and salt beating for 2 minutes.
TO ASSEMBLE pour hot meat mixture into 9X13 inch baking pan.
Top meat mixture with sliced cheese; pour batter over cheese slices.
Sprinkle top with Parmesan cheese; bake 25 to 30 minutes.
NOTE: Casserole should be puffed and deep golden brown.
Serve immediately; serves 10.

POPOVER PANCAKE

Learn how to make popovers for breakfast.

  • 4 Beaten eggs
  • 1Cup milk
  • 1 Cup flour
  • ¼ Teaspoon salt
  • 1/3 Cup melted butter
  • 3 Tablespoons orange marmalade
  • 3 Tablespoons butter
  • 1 Tablespoon lemon juice
  • 1 Package (16 Ounces) frozen sliced peaches (Thaw and drain)
  • 1 Cup frozen blueberries (Thaw)

Preheat oven to 425F degrees; grease a 12 inch cast iron skillet.
Combine eggs and next 4 ingredients; whisk until blended.
Heat skillet in hot oven for 5 minutes; pour batter into hot skillet.
Bake 20 to 25 minutes to a giant puffed pancake.
NOTE: Will fall quickly after removing from oven.
Combine marmalade, 3 tablespoons butter and lemon juice in saucepan.
Bring mixture to a boil; add peaches and cook over medium 3 minutes.
Spoon fruit mixture over pancake; top with blueberries.
Serves 4.

GIANT POPOVERS

Learn how to make popovers for eight.

  • 6 Eggs
  • 2 Cups milk
  • 2 Cups milk
  • 6 Tablespoons melted butter
  • 2 Cups flour
  • 1 Teaspoon salt
  • Butter

Preheat oven to 375F degrees.
Grease 8 custard cups (7 Ounces each)
Place custard cups on a baking tray.
Beat eggs on low speed until frothy in large mixing bowl.
Add milk and melted butter beating until blended.
Add flour and salt beating on low speed until blended.
Fill each of the custard cups ¾ full of batter.
Bake 1 hour; cut slit in top of each to let out steam.
Bake 10 minutes longer; remove from cups immediately.
Serve hot with butter; makes 8.