Popovers are a little bit like magic. The ingredients for the batter are as simple as can be (flour, egg, milk). You can scrape everything together and into the oven in under 5 minutes. But the delightfully crisp shell and impossibly-airy, still-steaming insides make you wonder if it's really this easy (and it is), why aren't these coming out of your oven everyday?
The key to really tall popovers is definitely a proper popover pan. A muffin pan will deliver shorter (but totally tasty) versions. We add just a touch of spent grain to ours for a light nuttiness. And while we normally think of them for brunch, this recipe has popovers vying to be our go-to dinner roll.
We make all-grain beer brewing kits that make it easy to make beer at home. Whether it's your first batch or your hundredth.