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Dairy
Easy
40 Minutes
Diets 
Oh, my heart! These towering, golden baked beauties taste as good as they look and warm my soul with a touch of my childhood. My mom would make these for special occasions as an alternative to a traditional dinner roll. I make these in a popover pan, which has taller cups than a standard muffin pan. They will allow the popovers to have a more defined “mushroom” top with a pillowy texture when pulled apart. It is fine to use a muffin pan, it will just make smaller popovers and yield about two more for a total of eight popovers. These make great conversation starters because they are puffy and unique in appearance and so heavenly to eat! They remind me of a mix between a biscuit and a croissant. And with honey drizzled on top—well, it doesn’t get much better than that!
Makes 6 popovers.
1 and 1/4 cups Mishpacha All Purpose Flour
1 teaspoon salt
1 and 1/4 cups whole milk, slightly warmed
3 large eggs, at room temperature
1 tablespoon unsalted butter, melted, plus 2 tablespoons unsalted butter, cut into 6 equal pieces
cooking oil spray, such as Glicks
Manischewitz Honey, for drizzling
Preheat the oven to 425 degrees Fahrenheit. Place the popover pan in the oven.
In a large bowl, mix together the flour, salt, milk, eggs, and melted butter.
Place one piece of butter into each cup, and return the pan to the oven until the butter is bubbly, one to two minutes. Remove the pan from the oven and spray the tops and insides of the cups with cooking oil spray.
Fill each cup two-thirds full with the batter and bake for 20 minutes. Turn the temperature down to 300 degrees Fahrenheit and continue baking for another five to eight minutes, or until the popovers are golden brown on top.
Remove the pan from the oven and, using tongs, carefully transfer each popover from the pan to a cooling rack. Let them cool for five minutes. Transfer the popovers to a platter or a napkin-lined basket and serve with honey on the side for drizzling.
Reprinted with permission from The Modern Hippie Table by Lauren Thomas, The Collective Book Studio, October 2022.
Photography by by Kristy Horst.
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