This recipe was written in response to a reader request. He
had enjoyed many happy meals with his parents at a dairy restaurant in Brooklyn
which served these tasty puffs with cottage cheese. Popovers are best right out
of the oven, so cannot be made ahead of time. Perhaps, that is why it is now
unusual to see them on menus.
The trickiest thing about popovers is the pan. Popovers must be baked in pans
which are greased and preheated, because the action of the heat on the batter is
the only leavening. You must buy especially heavy pans called popover or
Yorkshire pudding pans. It is best to buy ones made of cast aluminum rather than
cast iron, because cast iron is more brittle. You may want to make a double
batch of batter, and buy twice the tins, because when the batter hits the
preheated tins, they sometimes break. For the same reason, line the bottom of
your oven with foil.
1 cup flour
1/2 tsp. salt
2 eggs, lightly beaten
1 cup milk
1/2 cup vegetable oil
Preheat oven to 450 degrees
Sift together flour and salt into a mixing pitcher. Add eggs and milk to flour,
whisking constantly, until batter is smooth. Cover with plastic wrap and
Put about 1 tsp. of the oil into each mold of two 4-mold popover tins or about
1/4 cup of oil into a large baking dish and put into oven until hot. Stir
prepared batter until smooth, then quickly pour into hot molds or dish and
immediately return to oven. Bake until puffed and golden brown, about 30
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.