Tuesday, August 21, 2012


For me, popovers are the stuff of dreams. I can recall the scent of baking popovers wafting up to my room as a child and it always signaled the beginning of a great weekend. I also have very fond memories of strawberry butter smeared popovers at the Jordan Pond house in Acadia National Park. Yum.
This amazing picture came from inarges

This one too.  Thank you inarges!

The thing about popovers is that they're very versatile- happily served at either breakfast or aside a lovely roast during dinner. But they can also be really hard to make. Over the years I've invested in quite a few popover mixes and pans but without finding any one solution that was reliable. Until I went to my moms cookbook, that is. Leave it to good old Fannie Farmer!


As published in The Fannie Farmer Cookbook by Marion Cunningham, Thirteenth Edition, 1990. (you know you're good when your cookbook is updated 12 times over the course of 100 years) The Fannie Farmer Cookbook: Anniversary

Makes 5 to 10 depending on size of muffin tin used.

According to Fannie Farmer, the secret to great popovers is to start with a cold oven. I agree!

2 eggs
1 cup milk
1 tbsp butter, melted
1 cup flour
1/4 tsp salt

Mix all ingredients in a bowl.  Avoid over mixing as that will develop the gluten and make the popovers yucky. Half fill the cups of a Muffin or popover pan and place into a cold oven. Set the heat to 450 and bake for 15 min. Them reduce the heat to 350 and bake for another 15-20 min. Test one before removing it from the pan. It should be crisp outside but moist and tender inside. Enjoy!

I'm forever in the process of perfecting a strawberry butter recipe.  When I do, you'll be the first to know.

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