Friday, July 2, 2010

Suspiciously easy Popovers

I had no idea how easy this was going to be - some of the instructions are pretty specific, like the eggs actually have to be at room temperature and the popover tin needs to be pre-warmed.  Fail to do those things and you get TOTALLY different (though still edible) results. Why do I know? I tried it.  Naturally.

The photo is from the second attempt.

Now let me say, I purchased this popover pan because upon sorting the recipe I realized they were so easy to make that I could theoretically do it all the time.  We'll see.

That said, you could use ramekins if you have them (the small individual size) or one of those muffin pans for the big muffins, even a cupcake pan, but they're going to be smaller and you may find yourself eating say, 6 instead of like 2.

Ready?  OK

Preheat oven to 425, put the popover tray IN the oven to heat.

You'll need 
  • 1 cup all purpose flour - I understand you could use bread flour, but all purpose works just fine
  • 1 cup whole milk (or 2% if you insist - you need the milk fat though, so no skim)
  • 1/2 tsp of salt - my dr. would love me I'm being so good - I only used 1/4
  • 3 eggs at room temp.  Not sort of room temp, not chilled but not cold, room temp.  I swear it makes a difference, I have no idea why...
  • 2 tablespoons of unsalted butter, melted
  • Pam or nonstick cooking spray (I used a butter flavor one)

Put everything in a mixing bowl, and whisk together.  You'll find yourself with a thin batter - try to whisk out the lumps.
Take the pan out of the oven (careful now - I burned 3 fingers doing this tonight.  I'm an idiot.) and spray the tin lightly with the non stick spray - you need to facilitate the rising and puffing of the dough, plus they come out easier when you're done.
Fill each cup on the pan (or ramekins or whatever you're using) about 1/2 to 3/4 of the way full.
Bake in the oven for 25 min at 425 
At the 25 min mark, turn down the heat to 350 degrees, and bake for another 15 to 20 min till the popovers are golden and fluffed! 

Serve with tons of butter, maybe some jelly?  Using the butter recipe from a former post, I blended in honey in one batch and strawberry puree into another to make flavored butter for the popovers. 


Update; 11/25/2010
I made a batch today, adding a spoonful of Parmesan on top before putting the popovers in the oven.  HEAVENLY I tell you!!  Look;
Yummy cheesy noms!!! In place of Parmesan, you could use Asiago, maybe Gorgonzola,  any relatively dry cheese should work, dense cheeses will likely make the dent in the top of the popover bigger and could potentially hinder the rising action in the oven though if you're as fond of cheese as I am you'll be willing to deal with the compromise... :)

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