The first time I had popovers was at the Neiman Marcus café in San Diego’s Fashion Valley Mall. They were light and flakey, and pulled apart as easily as cotton candy. Served with warm chamomile tea and pristine white linens in the elegantly hushed tearoom, the popovers were a taste memory I returned to again and again.
Last Christmas, as I ambled aimlessly throughout the towering aisles of Sur La Table at the Carlsbad Forum, I came across this, a heavy popover pan large enough to make six perfect popovers. Armed with the recipe on the back of the pan, a Barefoot Contessa cookbook and some fresh rosemary, I was mere minutes away from creating my own café experience, albeit one that includes dog hair and Dora the Explorer sippie cups.
Gluten-free update: Use this recipe for a gluten-free popover, adding in a tablespoon of fresh chopped rosemary to the batter.
1 cup all-purpose flour
1 cup milk
1 tablespoon butter, melted
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
- Heat the oven to 450°.
- In a large bowl, beat eggs until just combined.
- Add remaining ingredients, lightly folding the batter until smooth. Don’t overwork the batter.
- Grease a 6-cavity popover pan. Fill each cavity half full.
- Bake at 450° for 20 minutes, then reduce heat to 350° and bake for 15-20 minutes more, until golden brown. Don’t peek or they’ll fall!
- Serve with softened butter.
Adapted from recipes by Ina Garten and Nordic Ware.