These are moist inside, like a Yorkshire pudding with a crisp exterior, like a popover. Fill with stews, gravy and sauces. If you have little ones in the kitchen, you can entertain them with the oven light on to watch the show as the batter rises way up high. The tops fall as the popovers cool, making a well for the filling.
Tip: Fill with hearty stews, creamy chicken, seafood or veggies, or stuff with pulled pork or thinly sliced roast beef and a little au jus.
Prep Time: 5 minutes
Cook Time: 40 minutes
Makes: 6 large or 12 small popovers
1 ½ cups (375 mL) all purpose wheat flour
½ tsp (2 mL) salt
1 ½ cups (375 mL) milk
Pre heat oven to 450°F (230°C).
Lightly grease and flour 12 small or six large ½ cup (125 mL) muffin cups.
In a large mixing bowl whisk flour and salt. In another bowl whisk eggs and milk. Add wet to dry ingredients, and whisk until just blended smooth. Do not over beat, which will make the popovers dense and not rise as high.
Pour batter evenly into muffin cups, about 2/3 full. Bake for 10 minutes. Without opening the oven to peek, reduce heat to 350°F (180°C) and continue baking for 15 minutes, until golden brown and tops are firm to the touch.
Cool slightly and remove, with a spoon or spatula from the muffin cup. With the sharp point of a knife, make a slit in each popovers side to release steam and prevent collapse. Serve immediately.