This week on Minnesota Live, I shared my love of the popover. I remember the giant, browned, crispy baked good showing up at the table when we had lunch at the restaurants at Dayton’s department stores. You’d open them and a puff of steam would be released only made better by a spread of honey butter that would immediately start to melt. Since we received “free birthday lunch” coupons at the Ries house, the annual trip was always a treat and I remember feeling very fancy at those meals. I’ve been making popovers at home for years and every time I pull out the popover pan I’m reminded of how wonderful they are.

The recipe I use is adapted from The Moosewood Cookbook – it’s one of my absolute favorite cookbooks that I’ve been using for more than 20 years. The book features some of the best soup recipes — a bowl of which is a perfect accompaniment to a fresh-from-the-oven popover. Shout out to KSTP Anchor Alex Jokich for the final question in the video below which resulted in the title of this blog post. Ha!

Popovers

(adapted from The Moosewood Cookbook)

Gather this:

2 tbsp melted butter

2 large eggs

1 1/4 cup milk

1 1/4 flour

1 tsp salt

Do This:

Preheat the oven to 375 degrees. Whisk the eggs and milk together. In a separate bowl, whisk the flour and salt together. Add dry ingredients to the eggs and milk and whish until combined (it’s ok if there are some lumps!). Use a pastry brush to brush the insides of the popover pan (or muffin tin) with butter. Fill each popover cup about 1/2 full with batter. Put the popover pan on a jelly roll pan and bake popovers for 25 – 30 minutes and do not open the oven while baking. Remove the popovers from the pan right away and prick with a fork or knife to release the steam. Serve with butter and jam.