You know my love for yorkshire pudding. I can’t make a roast without making it. However, sometimes you want that light and fluffy pastry without a roast. That’s where popovers come in.

Popovers and yorkshire pudding are basically the same thing. The main difference is simply that popovers are made using a heated oil, versus rendered roast fat.

This is a greek flavor verson, for nights when you don’t want pita. It’s easy to make, super flavorful, and tastes greet paired with tzatziki, humus, or butter.

Ingredients:

1 cup all purpose flour

1 tsp kosher salt

1 tsp granulated garlic

1 1/4 cup milk (can substitute coconut milk)

3 eggs

1 1/2 Tbsp fresh oregano minced

1 tsp lemon zest

approximately 1/3 cup of evoo

Directions:

Preheat oven to 450.

Whisk together flour, salt, and garlic in a large bowl to combine. Form a well in the middle of the dry ingredients. Add milk and eggs to the middle and whisk to combine, adding in the dry ingredients slowly, once combined. Add oregano and zest in at the end. Cover with a kitchen towel, and let mixture sit for about 45 minutes.

Whisk mixture again.

Add just enough evoo to coat the bottoms of a 12 serving yorkshire pudding tray (or muffin tin); and place tray in oven for 5 minutes to bring to high temperature. Divide batter into individual tins, about 2/3 full. Place in oven. Bake approximately 20 minutes, checking every 5 minutes, or until golden brown. Then turn off the oven and let set for an additional 5 minutes.