web analytics

Lemon Scented Popovers

I like popovers. I like the way they’re crispy on the outside and custardy on the inside. They take almost no time to make and look impressive.
I used this recipe from Epicurious and added 1 tbsp of lemon zest and 1 tsp vanilla. I think the lemon flavor would have been even more pronounced with a tablespoon of lemon juice, or a bit of lemon oil, added as well. I would definately experiment a bit if I were after a really powerful lemon flavor.
Be sure to butter the muffin pan really well, because popovers stick like crazy. Also, if you poke a knife or skewer into the top of each popover halfway through baking, some of the steam will be released and you’ll end up with a crisper shell and a popover that won’t deflate.

Lemon Scented Popovers
1 cup sifted all-purpose flour
1/2 teaspoon salt
2 large eggs
1 cup milk
1 tbsp lemon zest
1 tsp vanilla extract
melted butter, for brushing

Preheat the oven to 450F.
Heat a 6-cup muffin tin, greased well with the melted butter, in the oven for 5 minutes while you mix the batter.
In a large bowl, whisk together the eggs, milk, vanilla and zest. When smooth, whisk in flour and salt.
Remove heated muffin tin from oven and quickly divide the batter into the muffin cups. Bake for 20 minutes at 450F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating and reduce oven heat to 375F. Bake for an additional 15 minutes, until golden brown and crisp.
Makes 6 popovers.

Share this article

  • Piggy
    June 5, 2005

    Hi Nic,

    The popovers look so delicious! I can’t wait to try out the recipe myself… 🙂

  • Clare Eats
    June 5, 2005

    I have never had popovers before
    they look fantastic, sooo tasty!

  • Stephanie
    June 5, 2005

    Right…because popovers, on their own, aren’t good enough!

    What a sweet start to the day…thanks for the recipe!

  • Cathy
    June 5, 2005

    What a great idea – sort of like that puffy lemon pancake thing (can’t think of what it’s called). I really love popovers and don’t have them nearly often enough!

  • Nic
    June 5, 2005

    Piggy, Clare and Stephanie – I think that popovers are something that most people like, but that rarely occurs to people (like me) to make. I usually think muffins or pancakes, so this was a nice change.

    Cathy – I think you’re thinking of a dutch baby. Those are tasty, too. I think that popovers are a bit simpler and can sit around a bit before being served.

  • Andrea
    June 6, 2005

    I love these little sweetie things, ready in minutes.

  • the baker
    June 6, 2005

    wow whee… those look superbly yummy. i want to have some right now! by the way, what are pop overs? This is my first time hearing about them. the recipe seems simple enough but what’s a pop over pan? can’t i use a normal pan? would there be any difference? pardon my ignorance… have never seen one in real life.. much less eaten one..

  • Nic
    June 6, 2005

    Baker – Here is a great definition of a popover: http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,3554,00.html

    I bake them in a muffin pan. A popover pan is just a slightly different type of muffin pan, that you definately don’t need to make good popovers.

  • Jessica
    June 6, 2005

    Wow, looks like a cream puff! Will they get nice and airy with wwhole wheat flour?

  • Nic
    June 6, 2005

    Jessica – You know, that’s a good question. I’ll have to give them a go with whole wheat flour and see. I should think that using 1/4 cup whole wheat flour and 3/4 cup ap flour would produce an nice, airy popover.

What do you think?

Your email address will not be published. Required fields are marked *