Last Thursday was Thanksgiving and I hope you had a good holiday if you celebrated. This year there were just three of us but I kept very busy in the kitchen like usual. I made a lot of traditional American dishes like baked ham, stuffing, potato gratin, and pies. Like usual I also served bread. Normally I buy dinner rolls from the store but this year I made something new: popovers to go with my ham feast.
A popover is a light and airy roll made with an egg, milk, and flour batter similar to Yorkshire pudding. The popover is baked in muffin tins or popover pans that have straight-walled sides rather than angled. The name “popover” comes from the fact that the batter swells or “pops” over the top of the tin while baking. The popover is an American version of Yorkshire pudding. You can serve this as a sweet, topped with fruit and whipped cream or for breakfast with butter and jam.
Today I am making a savory version derived from the Better Homes and Gardens cookbook. As always, I like to tweak the standard recipe for a dish and in my version below there is added cream, parmesan cheese, and thyme.
Unlike dinner rolls, these popovers are very light and airy. You can have more than two of these without feeling weighed down! This is a perfect side dish for any type of meat or vegetarian fare. These can be made with just a few items that you probably already have in your pantry. They also require only a little amount of prep time. On the day after Thanksgiving, these popovers worked great in a sandwich using our leftover ham. Hmm, delicious!
- Non stick cooking spray or soften butter to coat the pans
- 4 extra large eggs, beaten
- 1 1/2 cup milk
- 1/2 cup heavy cream
- 2 tbsp. canola oil
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 tsp. fresh thyme leaves, chopped
- 1/3 cup grated parmesan cheese
- 1 12-cup non-stick muffin tins
- 1 6-cup non stick popover pan
Preheat oven to 400 degrees Fahrenheit.
Generously grease the bottom and sides of the popover pan (If you don’t have popover pan, you can use a muffin pan instead) with cooking spray or butter. I used cooking spray.
I used a muffin pan and a popover pan, since I don’t have multiple popover pans.
In a mixing bowl, combine beaten eggs, milk, cream, thyme, and cooking oil. Add flour and salt, then beat with a rotary beater or wire whisk until mixture is smooth.
Fill the greased cups half full. Sprinkle with parmesan cheese. Transfer the filled pans to preheated oven for 35-40 minutes or until very firm or golden.
Makes 18 Popovers
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram