“Art begins in imitation and ends in innovation.”
Popovers Perfect for Brunch or Dinner!
Once every year or so I am lucky enough to travel to beautiful Saratoga Springs in upstate New York. It’s a charming town which bursts to life in July and August with the horse racing season. I’ve posted about it here on Be Still & Eat once or twice in the past and if you’re interested in a brief visual tour you can have a look here.
During our most recent trip there it was suggested by someone “in the know” that we absolutely must not miss a particular restaurant and as there are so many options we always take recommendations from locals. Upon arrival at said resto, we were presented with a basket of fresh popovers that were so perfect, crispy and light with only the slightest hint of chewy centre we simply could not resist ordering seconds! It was beyond our self-control not to… they were just that perfect.
Having grown up with the slightly denser version of Yorkshire Pudding I was understandably intent on discovering the recipe for these unbearably delectable doughy treats. The obvious first stop was the staff at the restaurant. My hopeful query was met with a laugh and a decided NO… so it was up to me to figure it out… and figure it out I would!
I have tried more recipes in search of these perfect popovers than I care to admit, but I think I may have finally found them in this recipe. So many recipes rely on the “K.I.S.S.” method, and this popover recipe is no different. I was just short of burning incense and chanting incantations over the batter until I was wisely directed to this website which offered some excellent tips I mean honestly, it’s called The Food Lab! Sort of begs to be believed doesn’t it?!
Turns out their method and recipe is as close as I’ve come to the delicious decadence of Sperry Bistro’s own top-secret popover. I know I’ll be making them again this weekend to be served with butter and jam, but that’s not to say that they won’t work equally well as a savoury side for any meal!
So keep it simple… do not overthink, and make these perfectly simple popovers this weekend.
Enjoy & Namaste!
- 4 large eggs
- 1 cup all purpose flour
- ¾ cup skim or 1% milk
- ½ tsp salt
- 1 (generous) TBSP bacon fat (or beef drippings) per muffin cup
- Combine eggs, flour, milk and salt in a medium bowl and whisk until smooth.
- Cover and refrigerate for at least 30 minutes. Although they can be cooked after this it is highly recommended that you leave them to rest for at least 4-6 hours. Allow batter to stand at room temp for about 20 minutes prior to cooking.
- Preheat oven to 450°
- Pour (or spoon) fat into either 12 standard muffin tins or 6 deep well popover tins and place on centre rack to heat fat until nearly smoking, at least 5 minutes.
- Divide batter among muffin tin wells and return pan to oven for approximately 15 minutes for regular muffin tin size or 20-22 for deeper well size.
- Serve immediately with either butter and jam or as a side dish with gravy.
- TIP* Do NOT cover to keep warm - I speak from experience! These suckers will drop and become veritable weapons!