Aren’t these the cutest little popovers you have ever seen?!? If you’ve never tried a popover before, let me tell you that they are light, fluffy, airy and not too sweet. Really just the perfect little bite. You can eat them for dessert but I actually like them for breakfast topped with fresh raspberries, toasted coconut and pure maple syrup. Kinda like eating pancakes, right?!? That’s what I’m saying!! I wonder what this batter would be like if I treated it like pancake batter…okay, now my mind is wandering into Kitchen Tested territory. Trust me. Just make these. You will thank me later.
First thing you’ll need is a Popover Pan. If you don’t want to go buy one just for this recipe, you can always use a muffin pan. Then you’ll need some kind of blender. It can be a food processor, a Vitamix or even just a standard blender that you make smoothies in. You just want to make sure the batter is perfectly smooth and creamy. You also want to preheat your popover pan, which helps create the crunchy outer shell and airy interior. And don’t forget to add some toppings! You can make these savory with fresh herbs and garlic or sweet with fresh fruit and chocolate. I made this batch with fresh raspberries in every bite.
Aren’t these adorable?!?
You can serve popovers at room temperature or warm them up for a little something special. They will last for 2-3 day in the refrigerator in an airtight container.
Yields 12 popovers
These are small popovers made in a 12-cup mini popover pan. To make larger popovers, either use a 6-cup popover pan or double the recipe.