II Popovers are a kind 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-sided pan and served with beef stew and sauce; popovers are baked in tall and narrow individual molds (or simply in muffin molds) and pair well with both sweet and savory.
▶The recipe arrived in America thanks to the Maine settlers who founded Portland, Oregon.
▶The savory version was made with garlic and herb-flavored meat (Portland popover pudding), but over time the American Popover underwent profound changes, both in taste and form.
▶The ingredients are: eggs, milk, flour.
▶Their name comes from the fact that during their baking, the batter “pops over” rising upwards.
▶Good for accompanying meat, fish, and other savory dishes, they are often simply filled with butter and jam.
For Christmas, I enjoyed making a red version, flavoring them with annatto, chili, and paprika (video below).
The Yorkshire pudding recipe 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 room-temperature milk. Add to the flour.
Mix with a whisk, but let the mixture remain lumpy.
Fill the previously oiled and heated molds halfway and preheat in the oven for about 5 minutes.
Bake in the oven at 400°F for 20 minutes, and at 430°F for 10 minutes.
Never open during baking.
Serve with butter, jam, or to accompany savory dishes.
You can use the molds or muffin popover that you prefer.
