Popovers are a delicious and fast addition to any meal. They can be
filled with jam, whipped cream, gravy or anything else that goes with
bread!
I love popovers. My first
memory of them was at the Cliffhouse Restaurant in San Francisco, which
serves them instead of your everyday-bread-basket. Though there are pans
made specifically to create the perfect popover, I have found that they
can be made in regular muffin tins, or even miniature muffin tins. They
taste delicious all the same. The recipe I love using is Lynn Bonnett’s
Perfect Popover Recipe which can be found here.
(Lynn has requested no one post her recipe anywhere else). One change I
usually make to the recipe is to brush the pan with butter before
putting it in the over to preheat, as gives the popovers a delicious
crispiness. Keep in mind that if you do decide to bake these popovers in
a mini-pan, you need to cut the bake time in half! Timing and heat are
extremely important when making popovers. Check out Lynn Bonnett’s Tips
& Tricks on her website if your popovers aren’t getting the ‘pop’
they need!
Popovers made by me using this recipe:
