“MY UNCLE ORDERED POPOVERS FROM THE RESTAURANT’S BILL OF FARE. AND, WHEN THEY WERE SERVED, HE REGARDED THEM WITH A PENETRATING STARE. AND THEN HE SPOKE GREAT WORDS OF WISDOM AS HE SAT THERE ON THAT CHAIR: TO EAT THESE THINGS, SAID MY UNCLE, YOU MUST EXERCISE GREAT CARE. YOU MAY SWALLOW DOWN WHAT’S SOLID BUT YOU MUST SPIT OUT THE AIR! AND AS YOU PARTAKE OF THE WORLD’S BILL OF FARE, THAT’S DARNED GOOD ADVICE TO FOLLOW. DO A LOT OF SPITTING OUT THE HOT AIR. AND BE CAREFUL WHAT YOU SWALLOW.” Dr. Seuss
The thing which makes popovers so easy to create is that it only requires 5 basic ingredients and they are all combined in a blender! I haven’t had popovers in some time. I recall a restaurant chain when I lived in Boston, called The Proud Popover. While my memory about this is vague, I do remember that the popover was the canvas for a host of fillings from savory to sweet. And it’s what you add to your 5 basic elements that determines this. Today, I chose to add orange zest, freshly grated nutmeg and freshly cracked black pepper! There is such a subtle hint of sweetness and rather a warmth and heat which permeates each sumptuous bite of this oddly formed, egg-like bread! I served these with…..
…..a home made Fall Fruit Chutney (recipe coming soon!). And they were the perfect accompaniment to some softly scrambled eggs and tea! I can see these made with cheese and herbs as a side to your meal; or filled with a hearty chicken divan and being the star of the show. Lots of ways to vary how you prepare and serve these!
IMPORTANT UPDATE! 11/21/11: As part of The Secret Recipe Club, these popovers were made by Donna and Anne at Apron Strings. And I have to tell you…..they did a beautiful job. Honestly, my humble little popovers pale in comparison to their version! And so I hope you will take a moment to check them out! I’m so glad that they were assigned my blog to choose from because I am now so excited to learn about theirs. And I will be a frequent visitor and I hope you will as well. Their version of these Orange Nutmeg Popovers are just spectacular! Please check out these and all of the wonderful recipes at Apron Strings!
3 eggs, at room temperature
1 cup whole milk, at room temperature
3 TBSP unsalted butter, melted
1 cup all purpose flour
1 tsp salt
1 tsp freshly grated nutmeg
1 tsp freshly ground black pepper
zest of 1 large orange
Put the milk, eggs and butter in a blender and combine for about 10 seconds. Add the flour, salt, pepper, nutmeg and orange zest and blend for another 20 seconds until combined. Let the batter rest at room temperature for an hour.
Preheat the oven to 375°F. Position a rack in the center of the oven leaving about 4 inches of space above the pan to allow the popovers to rise. Generously butter the inside of the tins and place the pan in the oven for about 2 minutes. Carefully remove the pan and pour the batter into each tin about halfway full. Place the pan back in the oven and bake until the popovers are firm and golden brown, about 30 minutes. DO NOT OPEN THE OVEN DOOR WHILE THEY ARE COOKING! (I kept my oven light on to resist this temptation!) I’ve read that you can prick the popovers with a toothpick when they come out of the oven to prevent them from collapsing. But to me, they are much like a souffle, and are going to deflate a little anyway. Best served warm from the oven.
Enjoy!!!
Can you believe I’ve never had a popover!?
My life will be incomplete til this is remedied post haste.
Without a doubt, my time on earth sans-popover is a waste
These are incredible, Anne! I love pop-overs. but have never made them! Your pictures are absolutely scrumptious! (and I loved the Dr. Seuss quote) Thanks so much for sharing!
Do you know… I just bought a pop over pan today. Now I have a recipe to try! Yay!!!! Hope you’re having a great weekend Anne!!
These look so yummy, Anne! Love the orange and nutmeg combo!
Wow, your popovers look fabulous! I’ve only made the traditional version, but you’ve given me some inspiration…just lovely!
Orange and nutmeg sound wonderful together, Anne! I have never made popovers but they are so beautiful, I need to give them a try!
Anne, this is the makings of everything I love. I have a popover pan that I’ve never used and now I”m so inspired to bake these. I love your blog and I’ll be back.
Wow, these sound tasty!
I want to try the popovers too! They look so good and tempting. Do you think it’s possible to make popovers using standard muffin tin?
Thanks Angie! I personally, have only ever used a popover pan. But I’ve read some other popover reviews in which the readers reported using a standard muffin tin with success. The popover pans are definitely deeper so you would get a higher rise. But most important is heating the pan before filling them. And only fill the pan halfway with batter. And absolutely no peeking! : ) If you try these with a muffin tin…..please let me know how they turned out! Happy Baking!
I love popovers and the flavors you used in these is making me want to taste these! I have never made popovers myself, but this post is inspiring. Stunning pics. Thanks for sharing!
I’ve never had popover before but hopefully I will remedy that soon. I’m so curious to find out how the black pepper tastes in these. You make different things and I think that’s very exciting.
That is one Dr. Suess quote I’ve never seen before! I like it. And your popovers too! What an intriguing mix of spices you added. Bet they’re delicious!
The popovers look super tasty and I love that pan!
Anne, I just love the combination of orange, nutmeg and black pepper (mmm…) in these gorgeous popovers – your recipe reminds a lot of the one I use for yorkshire pudding (only your tins are much prettier and your rise much better
I have not had fresh nutmeg in the house for a couple of months now and have to fix that! I really miss the taste fresh grated nutmeg – there’s nothing like it. Thanks for the reminder. I eagerly await your fall fruit chutney!
I’ve always said that most of my favorite foods are simple things made with great (but few) ingredients. Popovers are a perfect example. So simple, but so fabulous. As always, your recipe and your photos are stunning. Thanks, Anne! Can’t wait to give this one a go. -jeanne
Anne,
The Proud Popover may be gone from Boston but you need to try the Jordan Pond Restaurant in Bar Harbor, ME inside Acadia National Park. Not that their popovers rival these but it is worth checking out.
I’ve made popovers a number of times but never a recipe like this! Popovers whip up so quick and easy I think I might make our recipe for breakfast tomorrow. Thanks for a great idea!
I am not sure about popovers but that sutble sweetness is what I will enjoy over this lovely recipe of yours.
You know, I have a popover pan and have never made popovers! Now, with this great recipe I have no excuse! Happy Tuesday, my friend!
Great photo!!
What a recipe! Looks like a great introduction to popovers.
Your popovers look beautiful! I love the flavors that you added!
They look fantastic!!!
I’ve never tasted a popover! Now there’s two pans I really want – a doughnut pan and a popover pan.