Have you ever heard of Popovers? A popover is a pastry that is made of an egg and flour batter that rises above its tin in the oven. Hence the term ‘popover’, the pop over their tins. On this page I’m telling you more about popovers, I’m giving you a discount on your popover pan and I’m sharing the recipe for raspberry popovers.
I first heard of Popovers on Pinterest, they’re not very well known yet in the Netherlands (where I live), but they’re popular in the United States. They’re often served with fruit or whipped cream as a sweet, like these raspberry popovers that I made. But you can also have them for breakfast with some butter and jam or have them at your afternoon tea. The recipe is very similar to the English recipe for Yorkshire Pudding, but that’s also very unknown in the Netherlands. On this page I’m sharing the recipe for raspberry popovers, but you can of course also skip the raspberries and just make plain basic popovers.
To make popovers you’ll need a popover pan (or sometimes called Popover tin). A popover pan looks a bit like a muffin tin, but the sides are higher and more straight. The brand Chicago Metallic has very good popover pans. They’ve got a special Ifalon non-stick coating that makes it very easy to remove the popovers from the tin. They even have got a 25 year warranty on their products. In the Netherlands you can order your Chicago Metallic Popover pan at Surprise Kookgerei. I’ve got a special discount code for readers of this blog; if you use code ‘anne-travel’ you get a 2.50€ discount on your order and free shipping (worth 6€). They ship to the Netherlands and Belgium. Click here to order your popover pan.
Ingredients (for 6 popovers):
120 Cup all-purpose flour
3 Tablespoons sugar
1/4 tsp salt
250 ml milk
2 large eggs
1 large egg white
1 Tablespoon butter or margarine, melted
1/2 tsp vanilla extract
1 Package raspberries (about 150gr)
1 Popover pan
Preheat the oven to 200C.
Combine the flour, sugar and salt in a bowl. In a separate bowl mix all the other ingredients except the raspberries.
Combine the flour mixture and the egg mixture.
Put the popover pan in the oven for a few minutes to warm up. Brush the inside with olive oil, coconut oil or butter to grease. Put the batter in the cups. Divide the raspberries over the popover cups.
Bake the raspberry popovers for 25-30 minutes.