My dad always makes popovers during the holidays. He originally found the recipe in an old New York Times cookbook, but he’s changed it over the years and made it his own. When I first asked him about his recipe, he told me that the trick is to get the eggs from crazy chickens—a dig at the hens my mom keeps by their house.
Popovers are basically the same thing as Yorkshire puddings—which are served with meat in the UK—except that for a popover, you don’t need meat drippings to season the batter. All you need is flour, eggs, milk, salt, and vegetable oil. You do need a specific pan to make them—it looks like a muffin tin, but the wells are much deeper and there is open space between each well so that heat can circulate. The good news is that the pans are really easy to find, and once you have one, you’ll want to make popovers all the time. They’re great with eggs for breakfast and go well with flavored butters.
