This Saturday, for no particularly good reason, I decided to make popovers after seeing the lovely photos on mybakingdom.com.
They’re super easy to make if you follow the instructions, and then you have crispy, eggy, light as air, bready things to eat with as much butter and jam as you can stand.
Here’s the recipe for six:
Gather:
2 eggs
1 cup milk
1 cup all-purpose flour (going to try to make these at least a little whole-wheaty at some point)
1/2 tsp salt
1 tablespoon butter, melted
3 teaspoons vegetable oil
Do:
In a medium sized bowl, whisk together the eggs and milk. In a separate bowl, mix together the flour and salt. Float the mixed dry ingredients over the wet ones, and stir until just incorporated. Pour in the butter and whisk until smooth (it’ll be impossible and to get it fully smooth, so just give up after a certain point). Cover with a clean, dry dish towel and let it rest for 30 minutes.
While the batter rests, heat the oven to 450 and spoon a half teaspoon of vegetable oil into ten center cups of your muffin pan (if you’re using a 12 muffin pan), or just all six if you’re using a 6 muffin pan. (They sell popover pans, but I’m going to assume that if you have one, you already know how to make popovers!) Slide the pan into the oven so the oil can heat while the batter rests.
When the batter is ready, as fast as you can, take the pan out of the oven and spoon batter evenly into the cups. If you have a six cup pan, your popovers will be huge!!! But I think that’s part of the fun.
Quickly slide the pan back into the oven and bake at 450 for 18 minutes, then lower the temperature to 350 for another 12-15 minutes. During the first part of the baking, I like to keep the oven light on because the popovers rise quickly enough to see, and you can actually watch them billow up into crazy iceberg like shapes. This is the only thing to remember: Do Not Open The Oven Door. A draft will kill your popovers, so keep the door shut until you’re ready to take them out.
Once you take them out, attempt to wait about 5 minutes before eating them. And again, you can never overdo it with jam and butter on a freshly baked popover.
