The Popovers are a type of small rolls with very distant origins.
According to experts, they date back to 17th century England from the Yorkshire region. They are indeed an American version of Yorkshire pudding.
▶▶DIFFERENCES: for Yorkshire puddings, cooking is done in a high-edged pan and they are served with beef stew and gravy; popovers are cooked in individual tall and narrow molds (or simply in muffin molds), and they pair well with both sweet and savory dishes.
▶The recipe arrived in America thanks to the Maine settlers who founded Portland, Oregon.
▶The savory version was prepared with garlic and herb-flavored meat (Portland popover pudding), but over time, the American Popover has undergone significant changes, both in taste and form.
▶The ingredients are: eggs, milk, flour.
▶Their name comes from the fact that, during baking, the batter “pops over” by rising upwards.
▶Good to accompany meat, fish, and other savory dishes, they are often simply stuffed with butter and jam.
For Christmas, I had fun preparing a red version, flavoring them with annatto, chili, and paprika (video below).
The recipe for Yorkshire puddings is already on the blog:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 12/15 pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 cup flour
- 2 eggs
- 1 cup milk
- to taste salt
- to taste olive oil
Tools
- 12 Molds popover molds
Steps
Combine the flour with the salt.
Mix the eggs with the room-temperature milk. Add to the flour.
Mix with a whisk, but allow the mixture to remain lumpy.
Fill the greased and preheated molds halfway and heat in the oven for about 5 minutes.
Bake in the oven at 392°F for 20 minutes, and at 428°F for 10 minutes.
Never open during baking.
Serve with butter, jam, or to accompany savory dishes.
You can use the molds for muffin popovers you prefer.
