Parmesan Herb Popovers

“Well… that looks like an awkwardly tall muffin?”, these are the worlds I said to my mom as I was flipping through a new muffin and cupcake cookbook I got last week. She laughed a little and told me that the muffins were made in a “popover” pan and that’s why they were taller than the average muffin but still sported the traditional muffin top. But what is a popover you ask? Well, you in luck because I did a little googleing and found out!

“A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins. Popovers may be served either as a sweet, topped with fruit and whipped cream for breakfast or with afternoon tea, or with meats at lunch and dinner.

The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, though it has evolved considerably.” (http://en.wikipedia.org/wiki/Popover)

The reason for the name “popover” is because, with a popover pan, the tops would “pop over” the edges. Pretty explanatory if you ask me! At first I assumed that anything put in this lovely pan would be deemed a popover, but actually there is a specific baked good called a “popover”. It is traditionally a simple recipe of flower, whole milk, salt, butter, and eggs. From this base, you can expand slightly on the flavor. Adding to much to these little guys can cause epic failure unfortunately. They are unique in the fact that they cook at a very high temperature thus creating an air pocket that cooks the inside with steam. Adding to many goodies will cause the mixture to be too heavy and this air pocket cannot form. From the blogs I referenced they say to stick to simple things like graded cheese and herbs for best success!

And with these words of wisdom… by adventures with popovers begin!

Parmesan Herb Popovers Recipe

(Recipe taken from WhiteOnRiceCouple who adapted it from The Art and Soul of Baking by Cindy Mushet.)

Ingredients:

  • 1      cup (8 oz) whole milk
  • 2      large eggs
  • 2      tablespoons (1 ounce) unsalted butter, melted
  • 1      cup (5 ounces) unbleached, all purpose flour
  • 1/4      teaspoon salt
  • 1/2      cup freshly grated parmesan cheese
  • 2      teaspoons finely chopped herbs: rosemary, thyme or sage (preferably fresh, but dried will also work)

Directions:

  1. Preheat oven to 450ºF and position an oven rack in the center. Lightly coat the muffin pan with melted butter or high-heat canola-oil spray. Once the oven is fully heated, heat the prepared muffin pan in the oven for about 7      minutes.
  2. In medium bowl, whisk together the eggs, milk, melted butter, flour and salt until well blended. Then add the herbs and cheese, blend well.
  3. Using a spatula, scrape the batter into a measuring cup. Remove the pan from the oven and pour the batter evenly among the prepared muffin cups. Return the pan to the oven and bake for about 15 minutes. Then turn the oven down to 400ºF and continue baking the popovers until they are puffed and deep golden brown color.
  4. Remove from oven and cool pan on rack for a few minutes. Remove popovers from pan and serve hot.

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