December 5th 2024.
As the seasons change and the colder weather sets in, I find myself constantly craving the deliciousness of popovers. There's just something about their crispy, golden-brown exterior and creamy, melt-in-your-mouth insides that make them the perfect vessel for butter and jam. I've been making them for years, but always struggled with them sticking to the pan. That is, until I stumbled upon a recipe from the late, great cookbook author Marion Cunningham, which has now become my go-to for perfect, no-stick popovers.
In her recipe, Cunningham also faced the same sticky situation as me. But she found a solution by using Pyrex glass baking cups instead of the traditional popover pan. While they may not rise as high and airy as the ones made in a popover pan, they are just as delicious. I love making them for overnight guests for a hearty breakfast, or serving them alongside a holiday roast beef for a comforting and indulgent meal.
If you're interested in trying out these modified popovers for yourself, here's what you'll need and how to make them. First, preheat your oven to 425 degrees and adjust the rack to the middle position. Grease seven 3/4-cup-sized Pyrex glass cups or ramekins with some soft butter. In a mixing bowl, beat together 1 1/2 cups of all-purpose flour, 1 1/2 cups of whole milk, 3 large eggs, 3 tablespoons of melted butter, and 1 teaspoon of salt until smooth. Cunningham used a blender for this, but I prefer to use my electric stand mixer. Once the batter is ready, fill the prepared cups about 3/8-inch below the tops and place them on a rimmed baking sheet, making sure they are spread out and not touching each other.
Bake the popovers in the preheated oven for approximately 30 minutes, or until they are a beautiful golden color and feel light when you run a thin knife around the edge and lift one out of its cup. Once they're done, serve them immediately. Cunningham also suggests reheating them after they have fallen, as they will regain some of their puffiness. And there you have it, the perfect, no-stick popovers that will have your guests begging for the recipe.
This delicious recipe can be found in Cunningham's cookbook, "Lost Recipes," and is just one of the many amazing dishes she has shared with the world. Award-winning food writer Cathy Thomas, who has written three cookbooks including "50 Best Plants on the Planet," is also a fan of these popovers and shares her love for them on her website, CathyThomasCooks.com. So why not give them a try and see for yourself why they're such a beloved dish? And while you're at it, why not check out some of Cathy's other recipes and tips for creating delicious meals at home? Your taste buds will thank you.
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