Popovers for your Gravy

Popovers for Your Gravy

this recipe is all about the vehicle for sopping up gravy, Popovers.

Popovers are individual portions of Yorkshire pudding.

Yes, mashed potatoes, rice and pasta can be the vehicle that gets gravy to your mouth and they do the trick but you probably still have more goodness to mop up. Here at the I Heart Tightwads home you know we will have more of that “goodness”. We like lots of gravy or sauce. We like more than one vehicle for gravy transport.

Think Pot roast and gravy with mashed potatoes

Roast chicken or turkey with rice and pan sauce.

Spaghetti with sauce with garlic bread.

My brother says, “Gravy is the world’s most perfect food. Also bacon. And Advil.”

What can I say, he enjoys cocktails.

Anywho, back to gravy and the best vehicle to transport it to your mouth:  POPOVERS.

Popovers are Yorkshire pudding put into individual cups. I use a 12 cup muffin tin. Amazon does sell a “popover tin” here but i don’t think it is really necessary. It only makes 6 at a time and well, if I offer anyone less than TWO popovers for their gravy I would have pandemonium at the table. Seriously. These people will pay each other $1 for an extra piece of garlic bread. They take their delicious carbs seriously.

The tin, however, does make them prettier.

While I’m digressing about equipment, I also don’t think mashed potatoes need to go through ricer but some people swear by it. I think my brother is one who thinks that way. I just mash in the pan with a potato masher or if company is coming and I have a lot of potatoes, I pull out my hand mixer. A ricer to me is just another tool to take up space in the cabinets. They do make great mashed potatoes but I’m fine with the occasional lump…

Recipe for Popovers for your gravy

All ingredients should be at room temperature.*

Oven 450 degrees

Grease 12 muffin cup tin

Whisk together in one bowl:

  • 1 cup all purpose flour
  • 1/2 tsp salt

In another bowl mix:

  • 2 large eggs
  • 1-1/4 cups whole milk
  • 1 Tbsp melted unsalted butter, cooled

Pour wet mixture over flour. Mix until just blended. A few lumps ok. Fill muffin cups 2/3 full. Bake 15 minutes Then Reduce heat to 350 and bake another 20 minutes.


Eat with much gravy.

*Side note: Ingredients should be at room temperature and do not open oven door. These were ingrained into me and well, I don’t know if they really make a difference. I am not America’s test Kitchen and don’t have the ingredients on hand to screw up a recipe sooooooooooo I can’t really say if this is true or not. If you are brave and try being a rebel, let me know what happens!



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