Crispy on the outside…soft and buttery inside, this is the Very Best Popover recipe. Inspired by the popovers served at Neiman Marcus, this one is easy to make and the best thing ever to fill your bread basket.
Carbaholics….this one is for you. I’m a big supporter of the bread basket. Anytime I go out to eat and they ask if we would like a basket of bread I almost jump out of my seat with glee. Who turns that down? I know, I know…the bread basket is the holder of all the calories and you can fill up on the bread ruining your lunch. But there’s always the doggie bag and then you’re just prolonging the happiness from your lovely lunch out with friends. Right? I mean…why would you turn down the bread basket. But some places don’t even offer a bread basket. No….they do one better….they offer freshly baked, warm from the oven Popovers. Have you ever had a Popover?
Popovers are a baking miracle, a buttery, crispy treat with a soft, custard-y center that you slather with butter and stuff in your face. They’re called popovers because they, literally, pop over in the pan while they bake. I had my first one during lunch at Neiman Marcus about 15 years ago and have craved them ever since. But since my bank account can’t really afford to eat lunch at Neiman Marcus on the regular….I had to take matters into my own hands and learn to bake them at home. Guess what? They’re ridiculously easy to make and then you can slather them with things like Orange Marmalade or Apple Butter when they’re fresh from the oven.
The Very Best Popover recipe is adapted slightly from the Neiman Marcus recipe. They share it in their cookbook and I added a few things just to put them over the top. You could just start to call them Better than Neiman Marcus Popovers but I didn’t want to be too boastful because that’s just not attractive. But if YOU call them that, then it’s totally cool. Right?
To make the very Best Popover recipe, you’ll whip up the batter…it takes minutes…but it will need to rest for about an hour before you bake them. I left the house once and didn’t get back for a couple hours, the batter had formed a bit of a skin on top so, if that happens, give it a stir and you’ll be good to go. Pour the batter into your popover pan (you could totally use a muffin tin in a pinch) and then bake. Clean your oven (my oven is so dirty you can’t see anything through the little window) and you can watch your popovers perform miracles right before your eyes. They’ll puff up and out before becoming crispy and golden…it’s such a sight!
They make the best addition to any Easter or holiday brunch or breakfast. They’re fantastic for dinner parties and I absolutely love them on a rainy Sunday afternoon. If you’re in a pinch and need buns in a hurry…try these easy Cream Biscuits or bake up a loaf of buttery brioche if you’re looking for something with a bit more substance.
The Very Best Popover Recipe
- 3 cups whole milk
- 1/2 cup heavy cream
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- Place the milk and cream in a saucepan over low heat. Heat until the milk is warm to the touch.
- In a large bowl, whisk together the flour, salt and baking powder.
- Crack the eggs into the bowl of an electric mixer fitted with the whisk attachment and beat for 3 minutes fluffy and light in color. Turn the mixer to low and slowly add the milk.
- Gradually add the flour to the egg mixture and beat on medium speed for 1-2 minutes. Allow the batter to rest for 1 hour at room temperature.
- Preheat the oven to 450 degrees.
- Coat a popover pan or muffin tin with cooking spray and fill the popover cups almost to the top with batter. Place the popover pan on a baking sheet and transfer to the oven.
- Bake the popovers for 15 minutes. Reduce the heat to 375 and bake for an additional 30-35 minutes until the popovers are a deep golden brown on the outside.
- Remove the popovers from the pan and serve hot.