Yvette Van Boven’s new ‘Home Baked’ cookbook just came out in the Netherlands (translations will be available next year) and I absolutely love this baking bible. One of the first recipes I tried was that for popovers. With a simple batter consisting of egg, milk and flour you can easily make these surprisingly airy rolls yourself. They are perfect for a slow weekend breakfast, but are just as good later on the day with a cup of tea.
Yvette’s original recipe is for popovers with poppy seeds, but I prefer to make them without it. These breads are slightly sweet, nice and crispy on the outside and pillowy soft and light on the inside. Because these popovers rise a lot and are hollow, there’s lots of space for toppings. I prefer to eat mine warm with some salted butter and bittersweet grapefruit marmalade.
Good to know is that these popovers can be easily freezed as well. Just reheat the frozen popovers for about 5 minutes in a 400F (200C) oven and they’re perfect.
1 cup + 2 tsp (250 ml) milk
1 cup + 3 tbsp (150g) flour
pinch of salt
1. Preheat the oven to 440F (225C). Grease 8 muffin tins or a popover pan. Put them in the oven to preheat.
2. Whisk the milk and eggs with a hand mixer. Mix in the flour and salt until you’ve got a frothy batter. You can do this one day ahead: store the batter in the fridge and whisk it again just before baking.
3. Quickly open the oven and remove the tins. Pour in the batter until ¾ full. Lower the oven temperature to 400F (200C) and put the filled tins back. Bake the popovers for 20-25 minutes, or until golden brown and done. They will rise a lot (which is normal) and will also collapse a little after baking (also normal).
4. Leave the popovers to cool on a wiring rack. Prick each one with a fork to let the steam escape. Serve warm.