Forget eggs and bacon or french toast…popovers are the ultimate breakfast treat. Popovers puff up as they cook creating an empty, airy center. Rip off a section, spread on some butter and jam…enjoy! The perfect popover should have a crispy buttery exterior and a yolky custard-like interior.
Mix egg, butter and a bit of flour…bake and you are in heaven. It takes a little bit of time but they are simple to make. You have to make the batter, let it rest and preheat the oven, but you can make it around your morning shower schedule. You can also make the batter the night before, refrigerate it and then set the batter out on the counter while the oven preheats.
There are special popover tins that will give you a little extra “pop”, but regular muffin tins still get the job done.
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Popovers
From:The New Best Recipe
Makes 6
Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/2 teaspoon table salt
- 1 tablespoon unsalted butter , melted
- 1 tablespoon vegetable oil
Directions:
- In a large bowl, whisk the eggs and milk until well combined, about 20 seconds. Whisk the flour and salt in a medium bowl and add to the egg mixture; stir with a wooden spoon or spatula just until the flour is incorporated; the mixture will still be lumpy. Add the melted butter. Whisk until the batter is bubbly and smooth, about 30 seconds. Let the batter rest at room temperature for 30 minutes.
- While the batter is resting, measure 1/2 teaspoon vegetable oil into each cup of the popover pan. Adjust an oven rack to the lowest position, place the popover pan in the oven, and heat to 450 degrees.
- After the batter has rested, pour it into a 4-cup liquid measuring cup or another container with a spout (you will have about 2 cups batter). Working quickly, remove the pan from the oven and distribute the batter evenly among the 6 cups in the pan.
- Return the pan to the oven and bake for 20 minutes, without opening the oven door. Lower the heat to 350 degrees and bake until golden brown all over, 15 to 18 minutes more. Invert the pan onto a wire rack to remove the popovers and cool for 2 to 3 minutes. Serve immediately.
Muffin Tin Popovers
Makes 10
Proceed as above, using a 12-cup muffin tin in place of a popover pan and using only the 10 outer cups of the tin. You will need an extra 2 teaspoons vegetable oil to grease the muffin tin.
HELP! I was known for my popovers coming out really well in New Jersey but since I’ve moved to Nova Scotia they just don’t rise! What can I do to get them to do that? Thank you…….Sheila
Mmm, popovers are so yummy. Try them with a strawberry compound butter, so good. (that’s how they serve them at the Neiman Marcus cafe — pinky out!)
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