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Perfect Popovers

There is something about popovers. The crisp airy crust and the eggy, inner dough works so well as the substitute for a typical dinner roll, a base for an egg sandwich or just dressed with jam and butter for a sweet afternoon fix.

In Cape Cod, to break up our 7 mile walk on The Shining Sea Path, we stop off at Pie in the Sky, tucked away in Woods Hole, a small community made up of salty dogs, marine biologists, and folks who decided to live a quieter life. It is one of the few eateries that stays open all year round, and no matter the time of year it is bustling with locals and tourists alike. The mentality of “everything made from scratch” is something that is unanimously celebrated.

Whenever I go to Pie in the Sky I always order a popover, whether it is naked or served up with an egg, cheddar, tomato, and siracha.

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I was feeling nostalgic for the Cape this week, so we decided to make our own batch of popovers — half with parmesan cheese for an extra punch of flavor, and half perfectly plain. You and your loved ones will definitely enjoy this simple, satisfying treat!

Basic Popover Recipe

serves 4


1 cup AP flour

2 large eggs, room temperature

1 cup whole milk

4 tablespoons melted butter

1 teaspoon kosher salt


1. Preheat oven to 450 F

2. In a medium-sized mixing bowl, combine eggs, flour, milk, and salt until well combined.

3. Place muffin tin or popover pan in the oven for 10 minutes. Remove from oven and pour about a tablespoon of melted butter in each cup that you’ll be using. Stagger the popovers so they have plenty of room to puff up!

4. Fill each buttered cup 3/4 of the way with popover batter. If you’re adding parmesan, sprinkle about a tablespoon of grated cheese on top of each cup of batter.

5. Bake at 450 F for 10 minutes. Without opening the oven door, reduce the temperature to 400 F and bake until golden brown.

6. Immediately remove popovers from the pan. Serve plain, or with butter and jam, while still hot.

Satisfy your senses,
Amanda (follow me on Twitter!)

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