Easy Popover Recipe

With a fool-proof base and an adaptable filling mixture, the possibilites for our Easy Popover Recipe are endless. We stuff this one with crispy pancetta, aged gouda and sweet corn but the world is your oyster.

Easy Popover Recipe

A few years ago, I attempted to make homemade brioche. At first, things were going swimmingly. I was belting out the lyrics to various Celine Dion songs while simultaneously dissolving yeast, sifting flour and testing butter temperatures. I was feeling confident and making plans to test out homemade puff pastry or croissants next. My yeast was bubbling. My dough was rising. Things were looking bright. And then….I had to store the dough overnight and my confidence took a prompt nosedive.

The next day when I was ready to proof and bake my loaves, they never rose. I tried setting them outside and resting them in a warm oven (which always works for my yeast rolls) yet nothing worked. I baked them anyways, hoping the oven would magically perpetuate them to rise into the airy, yet dense and rich brioche loaves I’ve had and fallen in love with a million times before. It didn’t.

I don’t know if I just lack the finesse and innate baker’s gene or if it was just a fluke. This is why whenever I’m trying to churn out a bread that’s not only fool proof but impressive, I always reach for my Easy Popover Recipe.

Popovers while attached to an arduous and finicky prep and cook process are heavily misunderstood. Contrary to this reputation they’re actually quite simple to make if you follow a few simple rules (which we will get to later). Our version here is perfumed with nutty aged gouda cheese, crispy pancetta and sweet corn, then smothered with a sun-dried tomato and parmesan butter for a summer interpretation that’s sure to impress both yourself and all your friends. And it’s quite literally, heaven.

Let’s get started!

Ingredients in our Easy Popover Recipe

You really only need three ingredients for perfect popovers but we add in a few extras to make them special.

Eggs. This gives sturdiness to the popover along with an irrisitible chewy texture.

Milk. Whole milk!

Flour. All purpose flour works great. I’d love to try these with gluten free or whole-wheat flour but that’s for another day.

Salt. If you are only doing a base popover recipe, salt is so important. It will be the only thing that seasons your popovers so make sure you don’t skimp.

Corn. I mean summer = corn.

Pancetta. Obsessed with combination of pancetta and corn – sweet plus salty is always a win.

Cheese. Because it gets baked you want to use a cheese very strong in flavor so it stands out. I prefer an aged gouda but parmesan or extra sharp cheddar will work great.

Let’s Make Popovers!

Preheat the oven. Preheat the oven to 450° F. Heavily grease a popover pan with non-stick cooking spray. Place 1 tsp of butter in the bottom of each popover cup.

Cook the pancetta and corn. Cook the pancetta while the oven preheats. Add the pancetta to a small skillet. Turn the heat on medium and slowly render out the fat. Cook the pancetta, stirring often until the fat has rendered and the pancetta is golden brown and crisp. Add the corn to the same pan you cooked the pancetta in. Turn the heat on medium-high, cook for 1-2 minutes until bright yellow. I like to do this ahead of time so all the ingredients can come to room temperature.

Make the batter. Whisk the eggs. Whisk in the flour and salt.

Preheat the pan. Pop the pan in the oven to preheat for 5 minutes.

Bake! At the last minute, add the cheese, corn and pancetta to the batter. Give it a quick whisk and then evenly divide the batter between the popover cups. Slide the pan bake in the oven and bake for 20-25 minutes or until they are golden brown and puffed!

Make the butter. While the popovers bake, add the remaining butter, sun-dried tomatoes, tomato paste and parmesan to a mini food processor. Blend until smooth. Season with salt and pepper.

Serve immediately! Or see notes.

Can I make this Easy Popover Recipe ahead of time?

Yes! While they truly are best served right away, sometimes time just does not allow that to be the case. I’ve found that they can be made an hour or two in advance and then re-heated in a super hot oven for a few minutes right before serving.

Can you really not open the oven before they rise?

Nope. However, contrary to what most recipes say, I actually DO open the oven door AFTER the popovers have risen. And while all recipes say to serve them right away.

*Recipe adapted from Epicurious here