What is National Blueberry Popover Day?
What better way to start March 10th than with National Blueberry Popover Day? Popovers are airy rolls that puff up when baked, peeking over the tin's edge. On the outside, they are light and crisp, but the insides are warm and often hollow, while the insides are warm and often hollow. They can be filled with custards, creams, and fruit for a sweet treat, especially blueberries.
Popovers are similar to Yorkshire pudding and can also be served with savory combinations.
Eggs, milk, flour, and salt are the key ingredients in most popover recipes, which are made using mainly eggs, milk, flour, and salt. For making popovers, use eggs and milk that are at room temperature to achieve the best result. The resulting 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.
1850 – In a letter sent by E.E. Stuart, the first known reference to popovers is 1850.
M.N. Henderson's first cookbook with a popover recipe was Practical Cooking, 1876 – M.N. Henderson's first cookbook with a popover recipe was Practical Cooking.
