I think we should try something new this year for Thanksgiving dinner. Instead of dinner rolls, which are time-consuming if made-from-scratch and mediocre if store-bought, we should serve Popovers!
These light, hollow rolls are super, super easy and elegant. The egg batter is similar to crepe batter and only requires four ingredients you already have.
The recipe for these Popovers was easy-to-follow and I whipped them up in about 5 minutes. I happen to have a dedicated Popover pan, because I’m crazy and have to have about every pan that was ever made….it’s an addiction…; however you can just use a muffin tin. The Popover pan is different than the muffin tin because the sides are a bit taller and straight up and down, versus angled.
As they bake, they “pop” over the tops of the pan (thus the name Popover). The result is a bread treat with a crisp exterior and soft inside.
Popovers lose their crunch if left inside the tins too long after baking, so be sure and turn them out onto a wire rack immediately. They should be served hot, straight from the oven. I bet that we could mix these up and let them bake while finishing up the gravy for Thanksgiving dinner 🙂
There are tons of variations and add-ins that would make these buttery Popovers even better. Try adding chocolate, cheese, cinnamon…even bacon. Or just serve with butter and honey. Yum!
- 1 cup all-purpose flour
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- Preheat oven to 400 degrees F.
- Lightly grease pop-over pan, or 8 (5 oz) custard cups.
- Sift together flour and salt in a medium bowl.
- Add eggs and milk.
- Beat just until smooth.
- Pour batter into cups, filling each about half full.
- Bake on a large cookie sheet for 40-45 minutes, or until a deep golden brown.
- Serve hot.