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New England Popovers


 



Growing up in New England, popovers were a special treat we enjoyed with tea. Since moving farther north, our family has looked forward to the summer season on Mount Desert Island and our visits to, The Jordan Pond House, in Acadia National Park. The food is always delicious, but the hot popovers served with strawberry jam are heavenly! We wanted to enjoy them year-round, so I set out to perfect our family recipe. There are a few tricks to getting a browned crispy exterior and doughy center. Our recipe for Grammie's Raspberry Jam has become a family favorite, but cinnamon and sugar, Nutella, and honey butter are always on our table too! We hope these popovers become a tradition for your cozy gatherings as well!


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Makes 6 popovers -

*Please note that your milk and eggs need to be at room temperature before making your batter. I prefer to use a hand mixer for this recipe.


Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon fine sugar

1 tablespoon unsalted butter, melted and cooled

1 cup of milk, room temperature

2 eggs, room temperature

Nonstick cooking spray, Crisco, or butter. If using butter, melt and apply with a brush when the pans come out of the preheated oven. It will smoke too much otherwise. This is the one recipe I prefer to use Crisco.


Steps


Grease the cups of your popover pan and place it in the oven.

Preheat your oven to 400℉ *Do not use a convection setting for this recipe. The fan may cause the popovers to collapse.


1. While your pan is preheating in the oven, whisk together the flour, salt, and sugar in a mixing bowl. Add the butter, milk, and eggs. Beat with an electric hand mixer on a medium speed for 2 minutes. Scrape down the sides of the bowl with a spatula, and continue to mix for another 30 seconds.


2. Carefully remove your pan from the oven. The grease will have browned. Fill each cup halfway with batter. Place the pan back into the oven and bake for 35 minutes. Do not open the oven during the cooking process! This may cause your popovers to collapse.


3. I prefer to remove the popovers from the pan immediately, to ensure a crispy outer crust. Gently use tongs or oven mitts. We place them in a kitchen towel-lined bowl and serve hot.


Our favorite tools, photos, and printable recipe card are below! Enjoy!












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