| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 12 servings |
Ingredients
- 4 tablespoons unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 cup all-purpose flour
- 1/4 cup prepared horseradish
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 8 ounces sliced roast beef
- Finishing salt, to top
Instructions
- For the popovers: Preheat the oven to 450 degrees F; position a rack in the lower third with at least 6 inches of clearance above it. Place a baking sheet on the rack and preheat for 15 minutes.
- Meanwhile, melt 1 tablespoon of the butter and pour it in a large bowl with the eggs, milk, salt and sugar. Whisk until very well combined. Add the flour and whisk until smooth; pour into a liquid measuring cup.
- Cut the remaining butter into 12 equal pieces; put one piece in each cup of a 12-cup muffin tin. Set the tin in the oven, on top of the preheated baking sheet, and heat until the butter starts to sizzle, about 3 minutes. Remove the muffin tin from the oven and pour the batter into the cups, filling each about halfway. Return to the oven and bake until the popovers are puffed and starting to brown (do not open the oven door!), about 12 minutes. Reduce the heat to 325 degrees and continue to cook (again, without opening the oven!) until the popovers are golden brown all over, 12 to 15 minutes more. Remove the popovers from the tin onto a cooling rack. Let cool until just cool enough to handle, about 3 minutes.
- For the sandwiches: In a bowl, stir together the horseradish, sour cream and chives. Season with salt and pepper. Working one popover at a time, dollop about a teaspoon of the horseradish cream into the divot on the top of the popover; if the divot is not very deep, push in lightly with your thumb to make a deeper indentation or hole. Top with a slice or two of roast beef and then with another dollop of horseradish cream. Sprinkle with a little finishing salt. Repeat with the remaining popovers and serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 147 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 60 mg |
| Sodium | 171 mg |
Reviews
Love this recipe! My husband bought me a vintage cast iron popover pan with the condition that I had to make popovers. I chose your recipe and we had it for diner a few nights ago. I was a little nervous as I had never made popovers but the recipe was perfect!! The only thing I will change is the milk and flour amounts, I have an 11 popover pan and it only made 10. Think I will bump it up to 1 1/2 cup each.
Good morning Patricia I keep looking for your show on the Food Channel why aren’t you there you are a good Entertainer thanks
Delicious! And so different. A nice change!
These popovers puffed up beautifully but once out of the oven they fell and were very heavy. Followed recipe but don’t know how mine came out like lead.
Very tasty and easy! Can’t wait to make for my Christmas party. Will probably cut down on some of the horseradish, but otherwise, excellent!
These are good and make a great snack or lunch. The only thing I changed was to use a Yorkshire pudding batter which does not use sugar nor does it use butter on the bottom of the muffin pan. I save beef drippings or bacon fat to use for my yorkies.
VERY GOOD
I used this recipe to make my first popovers ever and they were great. I did use warmed milk and a blender to make the mixture fluffy, but everything was simple and tasted great!
I just made these for lunch after watching the show. The popovers were so light and fresh. We thought they were amazing. I’ll be making this a regular menu addition.