Popovers

There’s nothing like whipping up a batch of Popovers to boost your confidence in the kitchen.   If you’re not familiar with Popovers, they are similar to dinner rolls, but they have a serious flair for the dramatic.  They start out as a simple, thin batter of mostly eggs, flour, and milk, but in the oven they turn into something really amazing.  As the Popovers bake, hot air fills the batter, making them rise to nearly impossible size until they “popover” the sides of the cups, giving them their trademark shape and of course, name.  They are crispy and flaky on the outside, while the inside layers are soft and airy.  They never fail to please and impress friends and family, who have no idea how incredibly easy they are to make.  Even if you are a novice in the kitchen I highly suggest trying out a batch of these popovers – you will be totally amazed by what you can do!

Years ago, before I’d ever attempted making Popovers, I purchased a special popover pan, thinking that it was required to make these little guys.  Since then I’ve learned it’s really not necessary at all – you can use a 12 cup muffin pan to get the same results.  The only secret you need to know is that you need to make sure the pan is super hot before pouring in the batter.  And serve these immediately out of the oven – cold popovers can become chewy and dense.

I serve these every year for Christmas dinner, and every year I think, why don’t I make these more often?  My one year old, Max, ran around the house all afternoon with one in each hand, gobbling them up and asking for more.  So now I have an excuse to whip these up all year long.

Popovers

makes 10 

2 large eggs

1 cup milk (whole is preferred, but any type will work)

1 cup unbleached all-purpose flour

1/2 teaspoon salt

1 tablespoon unsalted butter, melted

2 tablespoons vegetable oil, divided

In a large bowl whisk together the eggs and milk.  In a separate bowl, whisk together flour and salt.  Add flour mixture to egg mixture and lightly stir with a large spoon until just barely incorporated.  The batter will still be lumpy.  Add the melted butter.  Whisk together until smooth.  Set batter aside to rest for 30 minutes.  

While the batter rests, measure 1/2 teaspoon vegetable oil into each of 10 cups in the popover pan.  (If using a muffin pan, only use the outer 10 cups – this allows the hot air to circulate and make the popovers rise.)  Adjust the oven rack to the lowest position, and place pan in oven.  Heat oven to 450 degrees.  

Once batter has rested, remove pan from oven and evenly distribute batter among the 10 cups.  It’s best to use a bowl with a pouring spout , or you can transfer the batter to a glass measuring cup for pouring.  Return pan to oven and bake at 450 degrees for 20 minutes.  Do not open oven door.  Reduce heat to 325 degrees and continue cooking until golden brown, about 12 – 15 minutes.  

Remove popovers from pan and let cool for 2-3 minutes before serving.  Serve warm.

adapted from: Cook’s Illustrated, The New Best Recipe

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