What is National Blueberry Popover Day?
What better way to start March 10th than with National Blueberry Popover Day? When baked, airy rolls that puff up when baked, with the top of the tin peeking over the edge of the dish. On the outside, they are light and crisp on the outside, but the insides are often damp and hollow, while the insides are warm and often hollow. They can be filled with custards, creams, and fruit for a sweet treat, especially blueberries. Especially blueberries.
Popovers are similar to Yorkshire pudding and can also be served with savory combinations..
The majority of popover recipes are made using eggs, milk, flour, and salt. Using eggs and milk that are at room temperature gives the best result when making popovers. The finished batter is thin, but it has enough air in it that when it bakes, the steam expands the batter, causing it to puff up and pop over the tin. The egg proteins help the pastry hold its shape, and eventually the crust becomes flaky and golden.
In a letter sent by E.E. Stuart, 1850 – The first recorded mention of popovers in a letter.
Practical Cooking by M.N. Henderson, 1876 – M.N. Henderson's first cookbook with a popover recipe was Practical Cooking.
