Can I tell you how much this recipe made me happy?
Before even opening the recipe book, I was already dreading the word “Popovers.” Thinking it was another dessert or heavy bread, I prepared myself for a grueling Sunday afternoon.
But alas! (Who says that?!)
It couldn’t have been further from the truth. No dessert.
The batter was as easy as throwing together batter for pancakes. Just some quick flour, butter and eggs and you’ve got yourself the start of something amazing.
I spent five minutes preparing the batter and the next 20 minutes nervously anticipating whether or not the dough was going to “popover” my muffin tins and spill onto my oven. I wasn’t about to clean that oven, so I sat in front of the stove like a little girl waiting for brownies as I watched those suckers rise. That’s the meaning behind these. You add a 1/4 cup of batter into each muffin cup alternating cups so that there is enough air around the popover. Once they’re in the oven, they slowly rise and pop over the rim of the tin.
No batter was spilled in the making of this little masterpiece.
They are best served fresh out of the oven. I quickly grabbed the butter and honey and Joe and I plowed into one.
My favorite thing about this recipe is they are slightly flaky. Not so flaky that they just crumble as soon as you sink your teeth into them. The perfect flakiness! They reminded me of the French croissants I scarfed down in Paris back in April. That first bite took me back to the little bakery we stopped at a couple times for yummy croissants and desserts. A simple memory like that seriously made these one of the best recipes I’ve made with Tuesdays With Dorie.
It was the perfect little recipe that could be devoured as rolls with dinner or dessert with a little honey. Simply yummy!