Today’s post falls under the Quirky Calendar.  It is the 20th anniversary of  The Simpson’s.  I am not sure if this requires a celebration or the sounding of the  death knell of intelligent American society. 

Nonetheless, instead of making doughnuts as it is January and we are trying to cut back, we are making D’oh!  er, popovers.   

A popover is similar to Yorkshire pudding sans beef drippings.  As they are leavened by steam, they are hollow in the center similar to a cream puff.  The batter also swells or pops over the pan resulting in its name. 

We made these just plain and simple but a tablespoon of fresh herbs such as rosemary, thyme, oregano or dill could be added.   They can be served as is hot from the oven, with butter for more savory versions or with jam or jelly for the version here. 

A few tips to make popovers easier. 

• Butter the pan with real butter and not a cooking spray. 
• Do not open the oven for the first 30 minutes as the popovers will deflate
• Muffin tins can be used but specially designed popover pans will garner the best results.  They are deep and cylindrical in shape and allow for a better “pop over” on the pan.
• The popovers will rise better if the batter is at room temperature.  If your eggs and milk aren’t at room temperature, let the batter sit for about 30 minutes before baking

POPOVERS  adapted from Alton Brown

1 tbsp butter, melted and cooled

1 tsp room temperature butter for pans

1 cup all-purpose flour

1 tsp salt

2 large eggs, room temperature

1 cup whole milk, room temperature

Preheat oven to 400 degrees.  Grease a 6  cup popover pan with 1 tsp of butter.  Place all of the ingredients into a food processor or blender and process for 30 seconds.  Divide the better evenly between the cups (each should be about 1/3 full).  Bake on the middle rack of the oven for 40 minutes.  Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape.  Serve warm.