July 3, 2011

Popovers

DSC_5875This morning, I made brunch for family who is in town.  We enjoyed popovers (homemade jam on the side), cheesy grits, scrambled eggs, strawberries and blueberries, and sausage (I found some locally made sausage that was all natural, nitrate free on closeout!), cinnamon coffee and juice.  Today, you’ll see a few more recipes posted than I normally would as a result. 

Ingredients

1 1/2 T. unsalted butter, melted.  You’ll need additional butter for the popover or muffin tins
1 1/2 cup all purpose flour, sifted
3/4 t. Kosher salt
3 jumbo or extra large eggs at room temp.  If you don’t have time to get them to room temp, put them in a bowl of hot water while you are gathering the rest of your ingredients
1 1/2 cup whole milk

Directions

Preheat oven to 425 degrees.  Generously grease your popover pans, and make sure to add a little extra butter to the top rim where the batter will “pop over”.  You can use muffin tins for this, but the result will be much shorter.  Since muffin tin cups are close together, I would recommend that you put the mixture in every other row instead of close together.  Place tins in the oven for a couple of minutes to get super hot.

Mix the ingredients with a whisk until smooth.  The finished result will be a very thin batter.  Remove tins from the oven and pour batter in each cup.  ONLY FILL HALF WAY.  This is very important because if you fill them too much, they will spill instead of cook in a perfect puff.  Put them in the oven for exactly 30 minutes and do not peek.  If you peek, the popovers might fall because of the reduction in the temperature of the oven and the shaking as you open the door.  Another note—make sure the top rack of the oven is not too close to the cooking element.  You’ll see in the photo that mine were a little over-done as a result of being too close to the burner. 

The only time that I’ve not had these come out perfectly is when I didn’t have the oven preheated hot enough before putting them in to bake and when I’ve overfilled the tins. 

The result is an eggy, beautiful treat that is perfect with a bit of jam and coffee.

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