There’s something uniquely irresistible about a piping hot popover straight from the oven, with their crusty golden exteriors and soft, hollowed interiors. So light and airy, they are just begging to be torn open and smeared with a pat of butter or dipped in a steaming bowl of soup.
What makes them so lovely is how easy they are to prepare. I think that if more people knew just how simple they are to whip up there would be many more baskets of popovers served at meals.
There’s barely any preparation involved since the batter is quickly whizzed up in the blender and the rest of the magic happens in the heat of the oven. You don’t even need a special popover tin to make them; any old muffin tin will suffice.
The secret to success is the combination of a pre-heated pan and a very hot oven that makes the egg batter puff up and pop out of the pan so dramatically. Like soufflés, the billowy puffs come of the oven with a beautiful golden and crispy outer shell and a light, hollowed out interior that’s best served straight away.
I’ve added a hint of pecorino for a savory, salty note which makes these perfect for dinner or lunch but I think they’d be equally at home for brunch (say Easter or Mother’s Day, for example). A sprinkling of fresh herbs like thyme would also be a nice addition if you happen to have some on hand. Of course you could skip the pecorino altogether and serve these for breakfast with a smearing of jam as well. The possibilities are endless…
Happy popover making!
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