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Popover
Light, hollow roll made from an egg batter From Wikipedia, the free encyclopedia
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A popover is a light American pastry made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either sweet, topped with fruit and cream/or jelly for breakfast; or savory at afternoon tea with cold cuts.[1]
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Name
The name "popover" in American English comes from the fact that the batter swells or "pops" over the top of the tin while baking; in Swabia, sweet (sugared) Swabian popovers are called Pfitzauf.
History
The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century.[2][3][how?]
The oldest known reference to popovers dates to 1850.[4] The first cookbook to print a recipe for popovers was in 1876.[5]
A variant of popovers with garlic and herbs is called Portland (Oregon) popover pudding.[6]
See also
References
Wikiwand - on
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