January 1, Secret Popover Recipe Brings Holiday Cheer

Wyatt’s Take

• David Burke’s American popovers shake up holiday meals
• The recipe uses simple, wholesome ingredients most folks have
• Gruyère cheese tops it off for a taste that’s pure comfort

Chef David Burke’s signature popovers are making waves, showing kitchen tables across America how to whip up something both nostalgic and festive. These golden, airy breads combine old-school Yorkshire pudding roots with an American spin that fits any family dinner.

Burke lays out the basics—his version blends a crêpe-like batter using flour, eggs, milk, garlic, herbs, and two touches of butter: one melted, one softened.

“Popovers are basically Yorkshire puddings made from the drippings of roast beef. We’re not making it that way today, but we have a great popover recipe,” Burke explains.

He prefers to let the batter rest overnight so it rises just right. When poured into buttered pans and baked hot, these popovers puff up like a savory soufflé, becoming crisp on the outside and light inside. Gruyère cheese sprinkled on top adds creamy flavor that never feels heavy.

Here’s how it comes together: Whisk eggs, milk, melted butter, and herbs. Mix flour with salt, combine everything, and fill six buttered ramekins three-quarters full. Bake at 450 degrees for 15 minutes, then finish at 350 degrees for 20 minutes until tall and golden. Serve warm from the oven for the best taste.

Burke’s popovers are “fluffy and crispy and delicious,” just the thing for making memories around your own table.

If you’re looking to shake up your sides this season, these popovers should hit the spot.

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Wyatt Matters

Food like this brings folks together, turning simple ingredients into something special. Sharing a warm, homemade dish is a true taste of what matters in Middle America.