What better way to start March 10th than with National Blueberry Popover Day? Popovers are airy rolls that puff up when baked, popping over the edge of the tin. They are light and crispy on the outside while the insides are warm and often hollow. They can be filled with custards, creams, and fruits for a sweet treat, especially blueberries.
Popovers are similar to Yorkshire pudding and can also be served with savory combinations.
Most popover recipes are made using mostly eggs, milk, flour and salt. When making popovers, using eggs and milk that are at room temperature produces the best result. The resulting batter is thin but has enough air it that when it bakes the steam expands the batter, causing it to puff up and pop over the tin. The egg proteins help the pastry hold its shape and eventually the crust turns flaky and golden.
** 1850 – The oldest known reference to popovers in a letter of E.E. Stuart.
** 1876 – The first cookbook with a popover recipe was Practical Cooking by M.N. Henderson.