What are popovers?
Popovers are a light, hollow, spherical bread roll that is typically served alongside main dishes or soups. They have a crispy exterior and an airy, soft interior. Popovers get their rise from the steam created by the batter in the hot oven. The batter is simply eggs, milk, flour, and seasoning. When baked at a high heat, the eggs and liquid in the batter turn to steam, creating the signature puff while the structure sets around it. This gives popovers their hollow center and balloon-like shape.
What makes popovers so light and airy?
There are a few keys to getting that perfect light and airy popover texture:
Using the right pan
Popover pans are essential. They have deep, conical wells that provide ample room for the batter to rise high as it steams and bakes. The shape also helps reflect heat back into the batter. Standard muffin tins don’t provide the same rise.
Preheating the pan
Heating the pan before adding the batter is critical. The batter needs to hit a hot surface to create steam instantly. Preheating also helps set the structure so the popovers don’t collapse. The pan should be heated to at least 425°F before baking.
Using a runny batter
The batter for popovers should be thin, similar to pancake batter. This allows it to produce maximum steam. Overmixing can make the batter too dense and heavy. Gently combine the ingredients just until blended.
Resting the batter
Letting the batter rest for at least 30 minutes before baking allows the flour to fully hydrate and gluten strands to relax. This helps prevent the popovers from deflating too quickly out of the oven.
Filling the cups 2/3 full
Popover cups should be filled between halfway and two-thirds full to provide room for expansion. Any less and they won’t rise sufficiently. Any more, and they may overflow.
Baking at a high temperature
Bake popovers at a temperature between 400-450°F. This high heat generates maximum steam production. Open the oven as little as possible during baking so the steam stays trapped inside.
What ingredients do you need for popovers?
Popovers contain just a few simple ingredients:
Eggs
Eggs provide structure, color, and fluffiness. The proteins coagulate to set the popovers, while the air beaten into the eggs expands during baking.
Milk
The liquid component is typically milk. Water can also be used. The liquid mixes with the eggs and flour then evaporates as steam for rise. Whole milk makes the richest, most tender popovers.
Flour
All-purpose flour gives popovers their shape and structure. The gluten strands stretch as steam forms, creating the signature puff while still maintaining integrity. Cake flour is too delicate for most popover recipes.
Fat
A small amount of fat, like melted butter or oil, helps coat the flour proteins for a tender texture. Too much can make them greasy. Many recipes omit fat entirely.
Salt
A pinch of salt enhances the flavor. Some recipes also include a bit of sugar for subtle sweetness. Herbs, spices, or grated cheese can be added to the batter as well.
What is the ratio of ingredients for popover batter?
The basic ratio for popover batter is:
– 2 eggs
– 1 cup milk
– 1 cup flour
– 1⁄4 tsp salt
This makes enough batter for 6 standard popovers. The ingredients can be doubled or tripled depending on desired quantity. Slight adjustments may need to be made for altitude.
Some recipes use equal parts egg, milk and flour (1/1/1 ratio). Using a bit more liquid to flour helps create a thinner, pourable batter ideal for maximum rise.
Should popover batter be lumpy or smooth?
Popover batter should be lump-free and smooth. There should be no bits of dry flour remaining. However, avoid overmixing as this can develop the gluten too much, making the popovers tough.
Gently whisk the eggs and milk together first. Then add the dry ingredients and mix just until incorporated. The batter will still be thin, pourable, and evenly mixed without overworking it.
How do you make perfect popovers every time?
Follow these tips for perfect popovers every time:
Use the proper pan
Invest in a good popover pan. The deep cups and heat conducting metal help the batter steam and rise properly.
Don’t skimp on preheat
Fully preheating the pan to 425-450°F is essential. This jumpstarts the rising process.
Prepare the batter correctly
Mix the batter gently to a smooth, thin consistency. Let it rest at room temperature for 30 minutes before baking.
Fill the cups properly
Two-thirds full is ideal. Overfilling will cause overflowing. Underfilling won’t rise sufficiently.
Resist opening the oven
Don’t peek or open the oven door until at least 15 minutes into baking. This maintains the hot, steamy environment needed.
Use convection if possible
The air circulation will help heat the pan more evenly and cook the popovers more consistently.
Cool briefly before removing
Let the baked popovers sit in the pan for 2-3 minutes before removing. This helps set their structure so they don’t collapse.
Serve immediately
Popovers are best served right out of the oven while still warm. The crispness and rise dissipate quickly as they cool.
How do you fix popovers that don’t rise?
If your popovers don’t rise properly, a few issues could be the culprit:
The batter was overmixed
Too much mixing overworks the gluten, making the batter heavy rather than light and thin.
The batter was too thick
Add a touch more milk to thin it out. Equal parts milk to flour is ideal.
The pan wasn’t hot enough
Always preheat the pan thoroughly before adding batter. Lower oven temperatures result in less rise.
The oven was opened too soon
Don’t peek or open the oven for at least 15 minutes during baking.
The batter wasn’t rested
Letting it sit helps relax gluten formation. Don’t bake immediately after mixing.
The popover cups weren’t greased
A light coating of butter, oil, or nonstick spray helps the batter steam and rise without sticking.
The batter wasn’t portioned properly
Underfilling won’t rise sufficiently. Overfilling can cause overflow and dense spots.
How can you fix soggy popovers?
Soggy popovers occur when too much steam gets trapped inside, creating a wet texture. Here are some fixes:
Don’t overfill the cups
Adding too much batter leaves no room for expansion. Stick to 2/3 full.
Reduce the oven temperature slightly
Baking at a slightly lower temp (400°F vs. 450°F) reduces excess steam production.
Use bread flour instead of all-purpose
The higher gluten content helps support the structure better.
Let steam escape at end of baking
Cracking the oven door for the last few minutes lets excess condensation escape.
Don’t cover after baking
Covering straight out of the oven traps steam and causes sogginess. Let cool slightly first.
Use a popover pan, not muffin tin
The deeper cups promote circulation for better rising and steaming.
How do you keep popovers crispy?
A few simple tricks will help keep your popovers crispy on the outside:
Fully preheat the pan
Starting in a hot pan sets the structure quickly for a nice crispy shell.
Brush pans with fat
Lightly greasing with butter, oil, or nonstick spray promotes browning.
Use a hotter oven temperature
Bake at 425-450°F for the first 20 minutes, then reduce heat to 375°F.
Avoid opening the oven door
This maintains the hot, dry environment needed to crisp the exterior.
Let popovers cool slightly before covering
Covering straight out of the oven traps moisture that softens the crust.
Store leftovers uncovered at room temp
Storing popped-over in an air-tight container softens the shell. Letting them breathe preserves crispness. Reheat uncovered.
What should properly baked popovers look like?
Perfect popovers have:
– Tall, mushroom-like shape, about 3 inches high
– Golden brown, crisp shell
– Hollow, cavernous interior when split open
– Thin, tender walls that are pale on the inside
– Light, airy texture with a delicate eggy aroma
– Sides that are smooth, not cracked or malformed
Popovers should fully puff over the top of the pan cups. The outer shell should have a pleasing crispy texture that cracks slightly when tapped.
Underbaked popovers will be pale, squat, and dense. Overbaked popovers may be sunken in the centers, dark brown, and dry or brittle throughout.
How long does popover batter need to rest?
Most recipes recommend letting popover batter rest for at least 30 minutes and up to 1 hour before baking.
This resting time allows the flour to fully hydrate and gluten strands to relax. If baked immediately, the batter won’t rise as high and can form tunnels or large air pockets rather than an even interior texture.
Cover the bowl of batter lightly and let sit at room temperature during the resting period. Don’t refrigerate, as this can shock the gluten formation. The batter should thin out slightly as it sits.
If you’re short on time, you can get away with a 15-20 minute rest. But 30-60 minutes is ideal for the best rise, shape, and texture.
Can you make popovers ahead of time?
Popovers are best baked and served fresh the same day. However, you can prepare the batter in advance:
– Make the batter up to 24 hours before baking. Cover and refrigerate if not using within 4 hours.
– Let the chilled batter sit at room temperature for 1 hour before baking to take the chill off. Give it a gentle stir before pouring into the pan.
– Bake the popovers as you normally would, being careful not to overbake chilled batter.
– Fully cooled popovers can be kept at room temperature in an air-tight container for up to 2 days. Refresh in a 300°F oven for about 5 minutes to recrisp before serving. Split and toast if needed.
The baked popovers won’t have quite the same lofty rise and tender texture as fresh. But you can still enjoy decent homemade popovers with a little advance planning.
What are some flavor variations for popovers?
Savory or sweet add-ins can create tasty flavor twists on classic popovers:
Herb and Garlic –
Add minced garlic, dried oregano, parsley, basil, thyme, or rosemary to the batter.
Parmesan –
Stir in 1/4 cup freshly grated Parm.
Chive –
Mix in 2 tablespoons minced fresh chives.
Asiago –
Use 1/4 cup shredded Asiago cheese.
Blue Cheese –
Crumble in 2 tablespoons blue cheese before baking.
Sun-dried Tomato and Basil –
Add 2 tablespoons minced sun-dried tomatoes and 1/4 teaspoon dried basil.
Bacon and Scallion –
Top with cooked, crumbled bacon and sliced scallions before baking.
Cinnamon Sugar –
Coat baked popovers in a cinnamon-sugar mixture.
Lemon –
Add 1 teaspoon lemon zest and 1 tablespoon juice to the batter.
Chocolate Chip –
Stir in 1/4 cup mini chocolate chips.
What are some tasty fillings for split popovers?
Split and filled popovers make a delicious meal or dessert. Some savory fillings ideas:
– Scrambled eggs, cheese, and bacon or ham
– Chicken, apple, and brie
– Roast beef, onions, horseradish cream
– Turkey, cranberry sauce, stuffing
– Chili or baked beans
– Tuna salad or chicken salad
For sweet fillings, try:
– Fresh fruit and whipped cream
– Lemon curd or chocolate-hazelnut spread
– Ice cream and hot fudge
– Mashed berries mixed with sweetened cream cheese
– Sliced bananas and peanut butter
– Marshmallow creme and chocolate chips
Get creative with fun sweet and savory flavors! A simple split popover makes the perfect vessel for almost any filling.
Conclusion
Light, airy popovers may seem tricky, but they just take a little know-how. Use a properly preheated popover pan, rest your batter before baking, and resist the urge to peek. With a few basic tips, you’ll be turning out picture-perfect popovers every time to enjoy their crispy, hollow goodness. Fill them with anything from jam to chicken salad for an impressive bake that looks like you fussed but takes minimal effort. Mastering popovers is easier than you think with the right techniques. Now that you know the secrets, get baking!
