Monday, March 28, 2011
I never had popovers until I took myself out to lunch at a German restaurant. They served popovers instead of dinner rolls. At first, I was a little hesitant--I mean, how can you outdo a dinner roll? But I learned that there is nothing more delicious than a well-prepared popover. A little buttery, a little sweet, a little crunchy. These things have it all! And you don't even need a popover pan.
Before you start anything, preheat your oven to 450F.
Now, this is pretty important. The milk (and eggs, which come next) should be room temperature. You could use cold ingredients if you're in a rush, but your popovers may not pop very much. They'll still taste good, though.
Put the muffin tin back in the oven. Let the popovers bake for 20 minutes. DO NOT open the oven door to peek!!
After 20 minutes, reduce the temperature to 350F. Let the popovers bake for another 20 minutes.
Serve them while they're still hot! Give this recipe a try. They're great plain, with a little more butter if you're feeling indulgent, and heated up the next day with a little jam! You will fall in love!
1 c. flour
1/2 tsp. sugar
1 tbsp. butter, melted
1 c. milk, room temperature
2 eggs, room temperature
1/2 tsp. salt
6 tbsp. butter, cut into 1/2 tbsp. chunks
Preheat oven to 450F.
In a bowl, combine flour and sugar.
Melt the butter in a medium-sized bowl. Allow to cool slightly. Add milk, eggs, and salt. Give things a quick whisk.
Pour and whisk wet ingredients into the dry ingredients.
Spray a muffin tin (or popover pan) with nonstick spray. Add a chunk of butter in each muffin well.
Place muffin tin in the oven. Let heat until butter melts.
Add the popover batter. Fill the muffin wells up half- to three-quarters of the way.
Bake for 20 minutes. Do not open the oven door! Reduce heat to 350F and bake for another 20 minutes.
Remove muffin tin from the oven; run a knife around the edge of the popovers and give each popover a poke with your knife to release steam. Serve hot!