Popovers are those amazingly delicious little puffs of bread often only relegated to restaurant or bakery consumption. But really this shouldn't be the case! They are so easy. And versatile - savory or sweet, fancy or plain, they are just too tasty not to make everyday! OK, maybe not everyday. I'd need new pants if that were the case.
We had friends coming over for drinks before dinner one night, and I needed to whip something up quickly! Roasted garlic popovers and Sancerre. Perfect.
Ingredients:
8 oz milk
4 oz flour
2 oz egg (approximately two large eggs)
Salt
Melted butter to grease the muffin tin
Directions:
1. Mix milk and eggs add flour and salt, stir to combine
2. Refrigerate batter for at least 30 minutes (I had an hour, so I let mine sit that long), preheat oven to 450
3. Melt the butter over medium heat and coat each muffin cup with melted butter, be sure to leave an extra drop or two in the bottom of the popover (or muffin) pan
4. Distribute the batter evenly across all of the muffin tins, making sure not to fill any cup more than 3/4 of the way so the popovers have room to rise
5. Cook at 450 for 10 minutes, then reduce heat to 375 and cook another 20-30 minutes (depending on your oven)
6. Serve hot with extra butter, if you so desire (and seriously, who doesn't?)
Milk and eggs:
Dry ingredients into wet:
After one hour in the refrigerator:
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Filling the muffin tin 3/4 of the way:
Golden brown, puffy and popped-over:
Have you ever made a popover before? Hope you enjoy...
xx,
The Future Mrs. Wolf
Your popovers look a bit like your banana bread! Conspiracy anyone? Is this all just a ruse, like Micheal Jackson's death? I mean, can we trust any of the food we eat? I guess it doesn't matter if it is black or white, but Canadians aren't Americans! -Abe Stearn
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