Time Traveling Table

Okay, confession time: I’d heard of popovers before, but honestly, I always thought they were some kind of fancy fruit-filled pastry, maybe something you’d find in a glass case at a bakery next to the danishes and aacroissants. But as it turns out, popovers are their own wonderfully airy, eggy creation, and they’ve been charming home cooks for generations.

Popovers date back to the 1800s in New England and are actually the American cousin of England’s Yorkshire pudding. Traditionally, they’re baked in deep, narrow cups (today we mostly use muffin tins or popover pans) that help them “pop over” the edges as they bake, creating that signature golden puff. Inside, they’re soft and custardy; outside, beautifully crisp.

In the 1950s, popovers became a staple of the American breakfast table, served warm with butter and jam, sometimes even as a savory side at dinner. And honestly? They deserve a comeback. These are the kind of baked goods that feel fancy, but they’re surprisingly simple to make. No yeast, no kneading, just a quick batter and some oven magic.q

So if you, like me, thought popovers were some mythical pastry beast, buckle up, you’re about to fall in love with one of the easiest and most satisfying recipes to come out of the midcentury kitchen. Let’s do this!

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole milk (room temperature)
• 2 large eggs (room temperature)
• ½ teaspoon salt
• 1 tablespoon butter (melted, plus more for greasing)

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Instructions:

1. Preheat your oven to 450°F.
2. Grease every other muffin cup very generously with butter (leaving an empty space between popovers helps them rise better). Like, seriously seriously, lather on that butter or whatever you’re using. These guys have a tendency to stick, so be heavy handed in the grease department.
3. Whisk together the eggs and milk until foamy.
4. Stir in the flour and salt until just mixed.
   (It’s okay if the batter is a little thin and has a few lumps.)
5. Whisk in the melted butter.
6. Pour batter into every other cup, fill them about halfway full.
7. Bake at 450°F for 15 minutes (do NOT open the oven door!).
8. Then reduce oven temperature to 350°F and bake another 15–20 minutes until puffed up and golden brown.
9. Take them out immediately and serve while hot!

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Tip:
If you want them extra crispy on the outside, you can leave them in the oven (turned off) for about 5 more minutes after baking — with the oven door slightly cracked open.

In 1950s you’d put batter into a cold tin, but nowadays preheating the tin in the oven so it’s sizzling hot when you add the batter — this gives a bigger rise and crisper bottom.

If you alternate the batter as directed and only fill every other spot in your muffin tin, take my mom’s advice and pour about a quarter inch of water, just a splash, into each of the empty cups. This isn’t just helpful for popovers, it’s a great tip for any baking, like muffins or cupcakes, when you don’t have enough batter to fill the whole pan. Not only does it help the batter rise more evenly, it also helps protect the life of your muffin tin.

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Serving Ideas:

• Butter and jelly (very 1950s!).
• A little honey drizzle.
• Or for a savory version: a slice of ham tucked inside.