Definition:

A big, puffy, steam-raised quick bread made from an egg-rich batter. Popovers have a hollow, crusty, yet tender, shell that's deep golden brown. The lining of the shell is tender and moist and usually has a few thin filaments of dough inside.

Popover batter sometimes is used to make another quick bread. Baked in a large pan with roast beef drippings, it becomes Yorkshire pudding.

Storing

Popovers are best when served hot from the oven. But if you have any left over, put them in a sealed freezer bag and freeze for up to 3 months. To reheat, place frozen popovers on a shallow baking pan and heat in the oven at 400 degrees F. for 10 to 15 minutes.

Baking Tips

Pans used for baking popovers must be well greased so the popovers will be easy to remove. Use 1/2 teaspoon of shortening or butter for each cup of a popover pan or generously spray each cup with nonstick spray coating.

After removing popovers from the oven, prick each one with a fork to let steam escape. This keeps popovers from becoming soggy. For even crisper popovers, turn off the oven and return the popovers to the oven for 5 to 10 minutes. Then remove popovers from pans while still warm.

Q\A:

Q: Why do popovers sometimes collapse?

A: Sometimes popovers collapse after they're removed from the oven because they've been underbaked. Always bake popovers for the time the recipe indicates or until they're very firm. Also, don't peek at popovers while they're baking; opening the oven door lets in cool air, which can cause the popovers to fall. Another reason popovers fall is that small eggs instead of large eggs were used to make the batter.

Q: without special popover paCan popovers be madens?

A: Yes. You can make popovers in 6-ounce custard cups or 2-1/2-inch muffin pans. Just remember to grease the cups or pans completely and fill them half full of batter. If the recipe you use calls for preheating the pans and you are using custard cups, don't preheat the cups.