October 30, 2012 § 10 Comments

I wanted a way to snazz up some leftover stew the other evening, so I made a batch of Neiman Marcus’s famous popovers.  Popovers are mostly hollow inside, and are great for holding stew, scrambled eggs, or butter (Dave’s favorite way to eat them).

This recipe made enough for dinner that night, with plenty of leftovers for breakfast for several days afterward.  They were so easy to make.  If you’re like me, and don’t have a popover pan, just use a couple of muffin tins.  This recipe makes 12 popovers or 18 muffins.

The recipe is courtesy of the Neiman Marcus Cookbook, which you can buy here.  It’s full of delicious recipes, with plenty of inspiration photos.  These days, I won’t buy a cookbook without pictures.

Popovers are very easy to make, although they do require some resting time, as well as a long cooking time in the oven.  If you’re serving them for breakfast, I suggest baking them the evening before.


3 1/2 cups milk

4 cups flour

1 1/2 teaspoons salt

1 teaspoon baking powder

6 eggs, at room temperature

Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.  Place the flour, salt, and baking powder in a large mixing bowl.

Crack the eggs into a separate mixing bowl,  and beat on medium speed for 3 minutes.  Turn mixer to low, and add the warm milk.  Gradually add the flour mixture and beat on low speed for about 2 minutes.  Set aside for 1 hour at room temperature.

Preheat oven to 450-degrees fahrenheit.  Spray a 12-cup popover tin (or 18 muffin tins)  with nonstick cooking spray.  Fill the popover cups almost to the top with the batter.  Transfer to the oven, and bake for 15 minutes.  Reduce heat to 375-degrees fahrenheit, and bake an additional 30 -35 minutes, until the popovers are a deep golden brown on the outside.

Makes 12 regular-sized or 18 muffin-sized popovers.


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