Golden and fluffy popovers baked in the oven

I was wondering how to translate this dish, but I don’t think there is a Romanian word that really fits, so I’ll just keep the English name: popovers.

The first time I had popovers was in England, where they were introduced to me as Yorkshire pudding. I have to admit, I was a little confused by the name. I was expecting a pudding. 😅

After the success of the Baby Dutch pancake, which I cooked almost every weekend last summer with all sorts of fruit combinations, I decided to try something similar, but this time as a savory dish.

I did some research, looked through recipes, read about the differences between popovers and Yorkshire pudding, played around with the quantities, and eventually came up with the combination that was a hit in our home.

What I loved most was that I could use these little “puffs” as a base for both a main course and a dessert. So, win-win. 😉

For the savory version, I made a filling with chicken breast and carrots in a curry sauce with onion and ginger. And for dessert, I filled them with bitter cherry jam. Yum, yum!

Popovers filled with chicken, carrots and curry sauce

What Are Popovers?

If you haven’t heard of them before, popovers are small baked puffs made from a very simple batter of eggs, flour, and milk. They become lightly crisp and golden on the outside, while staying hollow and fluffy on the inside, making them perfect for filling.

The recipe is very simple, and the key is a hot oven and well-heated pans before pouring in the batter.

Popovers are very similar to Yorkshire pudding, which is why the two are sometimes confused. There are, however, some differences in how they are prepared and served, and I started from this idea, playing around with the quantities until I came up with the version that we liked best.

What Can You Serve with Popovers?

This is probably my favorite thing about this recipe because popovers are so versatile. Since they are hollow and fluffy inside, they are perfect for filling.

For the savory version, I served them with chicken breast, carrots, onion, and ginger in a curry sauce. Basically, I used them as little edible cups for the filling.

For dessert, I filled them with bitter cherry jam. And since I was already making the batter, why not enjoy it both ways? 😉

You can also serve them plain alongside a main dish, or fill them with other combinations, depending on what you have in the fridge.

A Few Tips for Perfect Popovers

Make sure the oven is fully preheated. The 220°C temperature is important for helping the popovers rise and develop that hollow center.

Don’t skip heating the pan. The oil and the molds need to be very hot when you pour in the batter.

Don’t fill the molds all the way to the top. The batter rises quite a lot in the oven, so it’s better to start with less and adjust the amount to your liking.

Don’t open the oven too early. If you let the heat escape while the popovers are baking, they may not rise properly.

Frequently Asked Questions About Popovers

Are popovers and Yorkshire pudding the same thing?

They are very similar and are based on the same principle: a simple batter made with eggs, flour, and milk, baked at a high temperature in greased, well-heated molds. The name and the way they are served vary depending on the culinary tradition and the country.

Why do popovers rise?

They rise because of the steam that forms inside the batter as it bakes. This is why a fully preheated oven and a hot pan are so important before pouring in the batter.

Why didn’t my popovers rise?

Most likely, one of the important baking conditions wasn’t met. The pan and oil need to be very hot, and the oven needs to be at the right temperature when the batter goes in.

Can I make popovers in a muffin tin?

Yes. I made mine in a muffin tin, in a smaller size. If you want larger or taller popovers, you can adjust the amount of batter in each mold.

If you make them, I’m curious to know whether you prefer them savory or sweet. I still can’t decide. 😉