Popovers never fail to amaze me. How can milk, eggs and flour balloon into such towering, billowy cakes? No matter how often I make them, I find myself glued to the oven door, watching through the glass as they rise higher and higher even still. Impressive as popovers look, they require almost no culinary skill. The secret? A hot oven, a well-greased pan and the discipline not to open the oven door to take a peek. And your reward will be crispy-on-the-outside, tender-on-the-inside, air-pumped popovers.
Prep Time: 10 minutes + 30 minutes resting
Cook Time: 40 minutes
Serves: 6 popovers
1 cup all-purpose flour
2 teaspoons ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
1/4 cup melted butter, divided
2 tablespoons grated Parmesan
1 teaspoons finely grated lemon zest
fresh ground black pepper
1. In a small bowl, whisk together the flour, lemon pepper, and lemon zest.
2. In a medium bowl, whisk together the milk, eggs, and 2 tablespoons of melted butter. Pour the egg mixture over the flour mixture and stir until combined. Do not over-mix. Cover and set aside for 30 minutes. Alternatively, you can refrigerate the batter overnight and let it warm on the counter while the oven heats.
3. In a small bowl, toss the Parmesan and grated lemon zest together, mixing well to distribute the zest evenly.
4. When ready to bake, preheat the oven to 450°F with a rack positioned in the centre.
5. When the batter has rested (or warmed), about 20 minutes, grease a 6-well popover pan with butter or cooking spray designed for high temperature baking.
6. Heat the greased pan in the oven for 10 minutes.
7. Once the pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Drizzle 2 teaspoons of the remaining melted butter into each popover well. Give the batter a gently stir, then distribute evenly between the six wells. Sprinkle with the Parmesan-lemon mixture. Top with a quick grind of black pepper.
8. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. They will emerge tall and golden brown. Serve immediately.
Charmian Christie is a cookbook author and food writer whose wants to mess up your kitchen so she won’t be alone in the chaos.