Popovers
Popovers vs. Yorkshire…
In a couple of weeks I’ll be sharing my Roast Beef with Fresh Herbs for Easter dinner. Now if you’re like me, I love my roast beef medium-rare and next to it, all the other goodies! Besides Mashed Potatoes, au jus, Horseradish and fresh steamed veggies, I’m a big sucker for Popovers. They are similar to the famous British Yorkshire Puddings except there’s no beef drippings in the popovers.
Why choose these guys over Yorkshire puddings? Because they are more versatile. Let me explain…
If I’m 100% certain that all the Yorkshire puddings will be paired strictly with my roast then I will make it with the beef drippings “buuut” if I want to use some of them for other foods, I make popovers instead because butter is used instead of drippings.
They are more flexible. I can enjoy them for breakfast as well and spread Jam or Strawberry Butter on them. Honestly I can’t see myself spreading jam on Yorkshire pudding first thing in the morning… something about the beef drippings don’t fit my taste buds! I also have my Popovers as a mid-afternoon snack with a couple of slices of cheese. Now this is all based on if and only if, there are any leftovers.
I really like them! They’re light, fluffy and hollow. They’re also good looking… yes they are! It’s a nice touch to add when serving roast beef or any other meat dish. If you have leftovers, you can always enjoy them for breakfast, spread Pâté on them as a snack or make some sort of a sandwich… why not!
Bon Appétit!
Check out these other great bread recipes…
– Tomato Rosemary Focaccia
– French Baguettes
– Herb Garlic Parmesan Croutons
– Dinner Rolls
– Jalapeño Cheese Bagels
– Indian Naan Bread
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Popovers
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Ingredients
- 3 tbsp. unsalted butter, divided (1 tbsp. for brushing the cups) tips & tricks
- 1 cup unbleached all-purpose flour
- 1/2 tsp. ground Himalayan sea salt
- 1 tbsp. fresh rosemary, roughly chopped tips & tricks
- 2 large free-run eggs at room temperature, lightly beaten
- 3/4 cup 35% heavy cream
- 1/4 cup 1% or 2% milk
Directions
- Preheat oven to 400ºF.
- Place the popover tin on a baking sheet and transfer to the oven for 5 minutes.
- Remove from the heat and using a pastry brush, coat the popover cups with ½ tbsp. butter (*see footnote). Transfer back to the oven for 5 minutes.
- In a bowl, add flour, salt and rosemary; whisk to combine and set aside.
- In the jar of a blender, combine eggs, cream and milk; process until bubbles form. Add flour mixture and remaining butter. Process until only small lumps are left.
- Evenly pour batter in each cup of popover tin.
- Transfer to the oven and bake for 30-35 minutes or until golden brown.
Notes
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