It is said the American style popover originated in Portland Oregon derived from the Yorkshire Pudding origins of Yorkshire county in Northern England. Whether true or not the principle of a good Yorkshire Pudding or Popover derives from using a crepe-like batter dough. To make a popover, change the beef fat drippings (from the roast) to butter- for a more updated flavorful batter. Whatever style you prefer to make, just remember don’t open the oven door and peek in the oven- if you want a tall pop-over from this crepe-like muffin.

Yorkshire Pudding or Popovers are usually served with roasted meats. A dear friend recently shared with me that he serves popovers with scrambled eggs for breakfast or brunch. Great idea!

Popovers & Yorkshire Pudding

Makes 12 popovers

Adapted From Adventures in Grilling Cookbook

by George Hirsch with Marie Bianco

5 Tablespoons butter, melted

2 eggs, beaten

1 cup milk

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon hot sauce

1 cup all-purpose flour

pinch of freshly grated nutmeg and black pepper

Optional: 1 teaspoon fresh chopped thyme, rosemary or chives

Grease and flour a 12 cup muffin or popover pan. Add a teaspoon of melted butter to each cup of a 12-cup muffin pan.

Mix flour, eggs, milk, 1 Tablespoon melted butter, sugar, and salt. Beat in the flour a little bit and add herbs if using; the mixture should be smooth. Do not over mix the batter, or the gluten will overdevelop, and the popovers will be tough. Let batter rest for fifteen minutes.

Preheat oven to 450 degrees.

Place empty/ unfilled muffin pan in a hot oven to preheat the pan for two minutes or until smoking hot.

Carefully remove the hot muffin pan from the oven and fill each cup halfway. Bake for 15-20 minutes, then reduce oven temperature to 350 degrees, and continue baking for 15-20 minutes more, or until popovers are puffed and browned.

Remove Popovers from pan immediately and serve hot.