I’d Pop over for one of these any day!

Whether you ate them at Dayton’s, Marshall Field’s or Macy’s – those humungous airy popovers were a treat.

Macy’s State Street is the remaining restaurant of it’s kind. Not sure the infamous popover is still on the menu. I plan to check next time I’m in Chicago. I’m grateful that recipes for these eggy muffins make it possible to bake them at home. But let’s be honest, wouldn’t you prefer having that hot popover with honey butter delivered to your table for immediate gratification? I know I would. But thanks to a new popover pan from Nordic ware those popovers came out remarkably well!

This recipe is from The Marshall Field’s Cookbook (2006) which includes classic recipes from the Field’s Culinary Council (predecessor to what is now Macy’s Culinary Council).

Popovers

5 large eggs

1⅔ cups whole milk

5 tablespoons unsalted butter, melted

1⅔ cups all-purpose flour

½ teaspoon salt

Preheat oven to 400 degrees. Lightly coat popover pan or deep muffin tin with nonstick spray and heat the pans in the oven for at least 15 minutes. Crack the eggs into a bowl and beat using an electric mixer until frothy. Add the milk and butter and mix well. Add the flour and salt and mix just to combine.

Divide the batter among the preheated pan openings, filling each cup just under half full. Bake for 30 to 40 minutes, until puffy and well browned. Remove from the pan and serve warm (with whipped honey butter if desired – recipe follows). The finished popovers should pull away from the pan easily and feel light to the touch.

Whipped honey butter

In a bowl, whip ½ pound butter and 2 tablespoons honey using an electric mixer until light and fluffy.