When you are on vacation, everything tastes better … and when the food is fabulous you are going to remember it forever. This is what happened to us when we visited the Arcadia National Park in Maine. We ate lunch at the park’s restaurant where they served popovers with every meal … the smell and the taste of these lovely rolls and of course the breathtaking view will stay with us forever.
Popovers are the American version of Yorkshire pudding, a British speciality. These souffle-like rolls are airy and custardy. They are made with an egg batter and baked in a muffin pan. The inside is hollow and the outside has a nice crust with a savory flavor. I like to serve it with jam and butter. Enjoy!
Makes 12 popovers.
- 2 large eggs
- 1 cup whole milk
- 1 cup sifted all-purpose flour
- 1/2 teaspoon kosher salt
- Pinch of baking soda
- 1 tablespoon butter, melted
- In a large bowl, whisk together the flour and salt.
- In a seperate bowl, wisk together the eggs, milk and melted butter. Add to the flour mixture and mix well until no lumps remain.
- Butter a muffin pan.
- Evenly distribute the batter among the cups in the pan. Fill each cup until they are about two-third full. Put some water in cups that don’t have any batter.
- Bake for 15 minutes at 450F.
- Reduce the oven temperature to 350F and bake for another 20 minutes or until the outside is crusty and brown. Do not open the oven door until the last 5 minutes to prevenr the popovers from deflating.
- Remove from the oven and let sit for 5 minutes. Take popovers out of the pan.
- Serve warm.