Baking

Brother Anselm’s Famous Popovers

Brother Anselm Clark / September 2, 2016

This simple popover recipe came from Brother Anselm Clark, a monk with a baking background who lived at the Marion Mission near Lodge's hometown of South Pittsburg, Tennessee. 

Clark was trained at the Culinary Institute of America in New Haven, and his bread baking came to be greatly anticipated by all. Here’s his popover recipe, which we included in The Lodge Cast Iron Cookbook.

popovers with jam

Prep Time

15 minutes

Cook Time

32-35 minutes

Servings

12

Ingredients

  • 1 cup sifted all-purpose flour 
  • ¼ teaspoon salt 
  • 2 large eggs 
  • 1 cup milk
  • 1 tablespoon butter, melted
popovers with jam

Preparation

  1. Preheat oven to 425°. Grease 2 (6-cup) cast iron muffin pans with butter or shortening and place them in the oven for 10 minutes as it preheats.
  2. Combine the flour and salt in a medium bowl. In a small bowl, beat the eggs until foamy; add milk, stirring to combine. Gradually add the milk mixture to flour mixture, stirring just until blended. Stir in the melted butter.
  3. Fill the wells of the prepared muffin pans two-thirds full with batter. Bake until browned, 32 to 35 minutes. They should have hollow centers when they come out of the oven. 
  4. For an extra kick: Turn them over and make a split in the bottom. At the table, fill the centers with gravy or jelly, depending on the meal, or you can simply dollop gravy or jelly on top.
Brother Anselm Clark

Contributed By

Brother Anselm Clark

Brother Anselm Clark was a monk with a baking background, trained at the Culinary Institue of America in New Haven, Connecticut. He resided at the Marion Mission for several years across the Tennessee River from South Pittsburg, hometown of Lodge Cast Iron. 

Brother Anselm’s Famous Popovers

By Brother Anselm Clark

Prep Time: 15 minutes

Cook Time: 32-35 minutes

Servings: 12

Ingredients

  • 1 cup sifted all-purpose flour 
  • ¼ teaspoon salt 
  • 2 large eggs 
  • 1 cup milk
  • 1 tablespoon butter, melted
Brother Anselm’s Famous Popovers

Preparation

  1. Preheat oven to 425°. Grease 2 (6-cup) cast iron muffin pans with butter or shortening and place them in the oven for 10 minutes as it preheats.
  2. Combine the flour and salt in a medium bowl. In a small bowl, beat the eggs until foamy; add milk, stirring to combine. Gradually add the milk mixture to flour mixture, stirring just until blended. Stir in the melted butter.
  3. Fill the wells of the prepared muffin pans two-thirds full with batter. Bake until browned, 32 to 35 minutes. They should have hollow centers when they come out of the oven. 
  4. For an extra kick: Turn them over and make a split in the bottom. At the table, fill the centers with gravy or jelly, depending on the meal, or you can simply dollop gravy or jelly on top.

Recipe by Brother Anselm Clark for Lodge Cast Iron at http://www.lodgemfg.com/recipe/brother-anselm-s-famous-popovers