Looking for a show-stopping side dish that’s both nostalgic and effortlessly elegant? Chef David Burke’s popovers might just steal the holiday spotlight—and they’re easier to make than you think. But here’s where it gets controversial: while rooted in the classic Yorkshire pudding tradition, Burke’s version takes an unapologetically American twist that’s sure to spark debate at your dinner table. Is it still a Yorkshire pudding if it’s not made with roast beef drippings? Let’s dive in.
Fox Nation’s American Kitchen series recently featured Burke, an award-winning chef and restaurateur, as he showcased his signature popovers—a dish that’s as festive as it is deceptively simple. The segment offers a behind-the-scenes look at how Burke transforms a humble batter into towering, golden masterpieces. Crisp on the outside, airy on the inside, these popovers are the kind of side dish that feels like a warm hug on a holiday table.
And this is the part most people miss: Burke’s popovers aren’t just about following a recipe—they’re about understanding the science of flavor and texture. He compares the batter to a thick crêpe mix, blending flour, eggs, milk, garlic, herbs, and melted butter. But the real secret? Letting the batter rest—ideally overnight—to develop flavor and ensure a dramatic rise. ‘We usually mix this one day ahead,’ Burke admits, ‘to help it rise a little bit.’ It’s this attention to detail that elevates his popovers from good to unforgettable.
Once baked in a scorching hot oven, the batter balloons into a savory soufflé-like creation—‘fluffy, crispy, and delicious,’ as Burke puts it. A sprinkle of Gruyère cheese on top adds a luxurious touch without overwhelming the dish. It’s a simple addition, but one that highlights Burke’s knack for balancing richness with lightness.
Here’s where opinions might differ: While traditionalists might argue that popovers should stick to their Yorkshire pudding roots, Burke’s Americanized version invites experimentation. Why not add herbs? Or cheese? Or both? It’s this kind of culinary creativity that makes his popovers so appealing—and so divisive. Are you team traditional or team innovation? Let us know in the comments.
Ready to try them yourself? Here’s Burke’s recipe, broken down for beginners:
Ingredients (Makes 6 popovers):
- 1 tbsp unsalted butter (softened)
- 3 eggs
- 1¼ cup milk
- 1 cup all-purpose flour
- 1 tbsp melted unsalted butter
- ½ tsp salt
- 1 tbsp mixed, minced fresh herbs (parsley, chervil, tarragon, chives)
Directions:
1. Preheat your oven to 450°F. Generously coat six 6-ounce ramekins or large muffin cups with softened butter and set aside.
2. In a medium bowl, whisk together the eggs, milk, melted butter, and herbs until well blended.
3. In a separate bowl, combine the flour and salt.
4. Pour the egg mixture over the flour and mix until smooth. Let the batter rest for at least an hour—or better yet, overnight—for the best results.
5. Fill the prepared ramekins three-quarters full and place them on a baking sheet. Bake at 450°F for 15 minutes.
6. Reduce the oven temperature to 350°F and bake for an additional 20 minutes, or until the popovers are golden brown and puffed to perfection.
7. Remove from the oven and serve warm. Pair them with your holiday roast, or enjoy them as a standalone treat—either way, they’re sure to impress.
Thought-provoking question for you: Does modernizing a classic dish like popovers honor its roots, or does it lose something in translation? Share your thoughts below—we’d love to hear your take on this culinary debate!
