Popovers

We have just endured a heat wave this past week and it was awful.  My son was up in Cooperstown, NY for a baseball tournament and we were “fortunate” to be there during record breaking temperatures.  The weather pattern was dubbed “The Ring of Fire”.  No joke.  To make matters worse, the facility that he was in was non-air conditioned.  His barracks, resting areas, gift shop, etc.  No reprieve.  As much fun as it was to be up in a town that was 24/7 baseball, the weather really made things quite miserable.

So when I woke up in my comfortable home on Saturday with the thermostat set to about 70 of course I wanted to make breakfast which included preheating my oven to 450 degrees.

I love making popovers.  I don’t do it often.  They are generally reserved for Thanksgiving, which is kinda weird cause we have been going out for dinner for Thanksgiving for the past 6 or 7 years. What I love about popovers is there are only a few ingredients involved but you get a huge “wow” effect.  I adapted my recipe from Cooks County which is a subset of “America’s Test Kitchen”.  There are only 6 ingredients involved.  The original recipe uses whole milk.  I’m usually a rule follower when it comes to baking, as there is so much science involved, however 1% milk was all I had, so I took a gamble and went with it.  And guess what? They came out pretty perfect.

A popover pan is really needed for this recipe if you want the impressive height of the popovers.  In a pinch you can use a standard muffin pan.  But you will get short little popovers-kind of like the cheese rolls you get at Fogo de Chao.  Which is not necessarily a bad thing.

Here is what you need to make popovers.

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Whisk you eggs and milk together in a large bowl for about 20 seconds.

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Add your flour and salt to the egg mixture.  The mixture should look a little lumpy.

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Add the melted butter. Whisk it until it is bubbly and smooth.  Set the batter aside to rest for about a half hour.

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While the batter is resting, put 1/2 teaspoon of oil in each popover cup. Put your oven rack in the lowest position and put the popover pan in.  Preheat the oven to 450 degrees.

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Put the batter in a measuring cup (you should have about 2 cups of batter).  Once the oven is preheated, remove the pan quickly and pour the batter evenly amongst the 6 cups.  Work quickly as you want to keep the pan as hot as possible.

Put the pan back in the oven and bake for 20 minutes.  Do not open the oven.  Don’t be tempted!  If you are really curious and you know you can’t help yourself, use your oven light to watch the magic.  After 20 minutes, lower the temperature to 350 degrees and bake for another 15-18 minutes.  Invert the popovers on a wire rack and cool for a couple minutes and then split them open and slather them with butter and jam.

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Here’s the recipe!

POPOVERS

2 large eggs

1 cup whole milk

1 cup all-purpose flour

1 tablespoon unsalted butter, melted

1/2 teaspoon salt

1 tablespoon vegetable oil

  • Beat the eggs and milk in a bowl  until smooth. A few lumps will remain. Add the flour and salt and continue to mix until the batter  is bubbly and smooth, about 1 minute. Whisk in the melted butter. Let the batter rest at room temperature for 30 minutes.
  • While the batter is resting, measure 1/2 teaspoon of vegetable oil into each cup of a popover pan.  Adjust the oven rack to the lowest position, place the pan in the oven, and heat the oven to 450 degrees.
  • After the batter has rested, pour it into  liquid measuring cup.  Working quickly, remove the pan from the oven and divide 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.  Gently tip the popovers out onto a wire rack and let cool slightly before serving, about 2 minutes.

 

 

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