Pop Over, for a Popover

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What is it?
“…is a light, hollow roll made from an egg batter similar to that of Yorkshire Pudding, typically bakes in a muffin tin or dedicated popover pan, which have straight-walled sides rather than angled,” -Wikipedia
When did I ever have one?
The first time I ever tried one was at the Minnesota Renaissance festival when I was 15. The flaky, crispy, egg filled flavor was delightful. After entering culinary school, I was lucky enough to learn to make them in my advanced baking class. I could finally make the myself even though really you can get them in any cafe in South Minneapolis.
Why I like them?
You can eat them savory or sweet. Breakfast, lunch or dinner these delights can be eaten at any time of the day. Much like Yorkshire Pudding folks will eat these with some compound butter and a sweet jam. You can shred cheese, blend with herbs for a fun dinner roll. I like to do them filled. I haven’t seen them done this way too often, but it is my favorite way. Like a pot pie you can switch up the flavors and just one can easily be a full meal.


Popovers

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 12
Ingredients
  • 12 Tablespoons         Vegetable Shortening
  • 8 ounces                    All-purpose flour
  • 1 teaspoon                 Kosher Salt
  • 6 each                        Eggs
  • 16 fluid ounces         Whole milk
  • 3 ounces                    Butter, melted
Cooking Directions
  1. Preheat oven to 450 degrees
  2. Take large muffin tin, add 1 tablespoon per spot of vegetable shortening.
  3. Heat shortening until it smokes lightly. Do this while mixing your batter.
  4. Sift together flour and salt.
  5. Stir in eggs, milk, and melted butter. The batter my have lumps and that is okay.
  6. Remove smoking muffin pan from oven and pour batter into tin.
  7. Place right back in oven. Bake for 20 minutes.
  8. DO NOT open oven at this time.
  9. Turn temperature down to 350 degrees and bake another 20 minutes.
  10. Again, DO NOT open the oven door.
  11. Allow to get to golden brown.
  12. Remove from oven and pan. Allow to cool on wire rack.
  13. If eating filled: Cut open tops and add filling, top with cheese. Bake again just to melt cheese.

Printable Recipe
During the process you might find yourself nervous like I was the first few times. I can't see through my oven doors so I had to hope all was going well. The wait is unbearable, but I couldn't open those doors. These are souffles if you let out the heat they will drop and be dead. This may take a few rounds to get the baking down. When you do, the results are phenomenal.
In the end this can be a great addition to any breakfast, lunch or dinner. Enjoy with family or alone with that morning cup of Joe. 

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