Almond Popovers & Other Variations
Submitted by crantz
Almond popovers with crisp shells and hollow steamy centers, plus a master batter that branches into bacon, pecan, parsley, chili, and cheese versions. One simple recipe, six different breads.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minPopovers are the closest thing in American baking to a magic trick. A thin batter of eggs, milk, flour, and oil goes into a hot pan and inflates into a tall, hollow shell with a crisp shatter on top and steam-filled chambers underneath. This version finishes with blanched almonds across the tops for crunch and a faint marzipan note.
The trick to good popovers is straightforward but unforgiving. Beat the batter until smooth and a little frothy. Get the oven blazing hot before anything goes in. Don’t open the door while they’re rising, or the steam escapes and the shells collapse.
What makes this version genuinely useful is the family of variations stitched onto it. The master batter accepts crumbled bacon, chopped pecans, dried parsley, chili powder, or grated cheese without re-engineering anything else. Each one becomes a different vessel for whatever you want to fill it with.
Pro Tips
- Preheat the popover pan or custard cups in the oven for a few minutes before filling them. Hot metal is what triggers the dramatic rise.
- Beat the batter at least one full minute on a stand mixer. Underbeaten batter produces stubby, dense popovers.
- For a crisper shell, prick the side of each with a fork and drop the heat to 350°F (175°C) for the last few minutes to let steam escape.
- Don’t peek. Opening the oven before the popovers have set will deflate them.
Variations
- Bacon popovers: swap the oil for bacon drippings and the almonds for crumbled bacon. Fill with scrambled eggs for breakfast.
- Cheese popovers: stir grated parmesan into the batter and fill the baked shells with warm apple sauce.
- Chili popovers: blend chili powder into the batter and use the popovers as edible bowls for chili con carne.
Ingredients
Directions
Preheat oven to 425℉ (220℃). Grease popover pan or 6 custard cups.
Blend together eggs, milk, oil and salt. Blend in flour until smooth; beat at least 1 min. on electric mixer or 3 min. with rotary beater.
Fill popover pan or custard cups half full. Sprinkle almonds over tops.
Bake 40 to 45 minutes or until brown and firm to touch.
For crisper popovers, prick side of each with fork, reduce oven temperature to 350 small.
BACON POPOVERS:
Cook 3 strips of bacon until crisp.
Drain. Substitute 1 tablespoon bacon drippings for oil in recipe and substitute finely crumbled bacon for almonds.
To serve, fill with scrambled eggs.
PECAN POPOVERS:
Substitute 2 tablespoons finely chopped pecans for almonds.
To serve: fill baked popovers with creamed chicken.
PARSLEY POPOVERS:
Blend 1 tablespoon dried parsley into egg mixture and omit almonds.
To serve: fill baked popovers with shrimp salad.
CHILI POPOVERS:
Blend 2 teaspoon chili powder into egg mixture and omit almonds.
To serve: fill baked popovers with chili con carne.
CHEESE POPOVERS:
Blend ¼ cup grated parmesan cheese or shredded american into egg mixture and omit almonds.
To serve: fill baked popover with apple sauce or baked apple slices.
HINT: Preheat your pans for a crisper crust.
Baking time remains the same.
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