Popovers

I probably shouldn’t admit this, but sometimes I’m lazy in the kitchen. There have been many evenings when I tell my husband he is on his own, and I eat cereal for dinner. While standing at the counter.  Watching Gossip Girl. I know – yikes.

Other times, I’m only half-lazy. Sometimes I make a simple soup that just doesn’t seem like dinner on its own and I feel the need to gussy it up. Nothing turns a basic supper into something warm and cozy like a hot, eggy, airy, popover. They are divine with salted sweet cream butter, or butter and jam, or butter and honey – you get the idea. Go buy some butter.

I used to beg my mother to make these whenever she was making a holiday dinner – she was often resistant, because they need their own space and time in the oven. If you’re making anything else that needs baking time, things can get a little tricky. So they really aren’t that great for a fancy dinner, despite their glamourous appearance.

The perfect solution is to make them with a main dish that is easy, and cooked on the stovetop.

I am lucky enough to have a mini-popover pan – but you could make them in a muffin tin (a large muffin tin would be even better.) They may turn out differently shaped or not quite as tall, but they will be equally delicious.

This recipe came with my popover pan, and is pretty basic. But the results are heavenly.

Popovers

1 1/4 cup flour
1 1/4 cup milk
3 large eggs
1/4 tsp salt
1 T unsalted butter, melted
2 T unsalted butter, cut into 12 pieces

1) Lightly grease pan and preheat oven to 400 degrees. 

2) Blend flour through melted butter in bowl, mix with an electric beater (or whisk vigorously) for about two minutes. Batter should be smooth and thin. You can make this ahead and store it in the fridge, but let it come to room temperature before using.

3) Place pan in hot oven for about 2 minutes. Remove, and put one piece of butter in each cup. Fill each cup about 1/2 full.

4) Bake for 20 minutes. Reduce temperature to 300 degrees, and bake for 20 more minutes.

Popovers should be golden-brown and puffy. Enjoy steaming hot with…butter!

Comments 4

  1. Rich wrote:

    I LOVE popovers. I’ve used Alton Brown’s recipe, and Shirley Corriher’s recipe, and I like Shirley’s better, even though it’s more work. (You can get Alton’s recipe for free on the Food Network site, and the Amazon.com LookInside feature will show you Shirley’s recipe from page 260 of her excellent book BakeWise, which I heartily recommend.)

    The reason many recipes recommend letting the ingredients stand is to allow enough time for the liquid to hydrate the flour. This improves the texture–this was one of the key points in the NYT chocolate cookie recipe you mentioned. Shirley explains the details very nicely in her book.

    The only general tip I’d offer is that if you’re not serving the popovers *immediately*, pierce them with a paring knife to let some of the steam escape. The beautiful texture of the popover won’t get as mushy this way.

    Posted 08 Mar 2010 at 7:50 pm
  2. Anna wrote:

    Thanks for the great tips Rich!

    Posted 09 Mar 2010 at 1:04 am
  3. Zen wrote:

    For months my dad had been wanting me to make these. I finally did a few weeks ago, and they turned out perfectly! Thank you for the great recipe. My dad was especially impressed because he thinks they are very difficult to make. Little does he know. ;)

    Posted 23 Dec 2011 at 6:46 pm
  4. Anna wrote:

    Zen-

    Fantastic! I’ve heard you’re quite the chef. Let me know if you make anything else, and how it turns out.
    Cheers,
    Anna

    Posted 23 Dec 2011 at 8:45 pm

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