Popovers

Last week, when we gave our chums the recipe for one of our favorite Winter soups, Pasta e Fagipoli,  we also promised to give you the recipe for the popovers that we served with the soup.  Today we are making good on that promise 🙂  Popovers, or the success in making popovers, is less about the ingredients and more about the method.  Of course ingredients matter, but virtually every popover ingredient list you read in every recipe for them is the same.  The method for baking the popovers is what differs.  Here is ours.  It is dangerous to ever say something is “no fail”, but so far at least, baking these airy and delicious treats in this way, we have yet to have a failure….a.k.a. a soggy deflated popover.

We honestly think that you can, or for that matter anyone can, make these, and surprise and delight your family or friends.  They are so good you can eat several all by yourself!

Best Popovers

1 cup milk
1 cup flour
1/4 teaspoon salt
1 tablespoon melted butter
2 eggs
More melted butter for the muffin cups

Make sure your ingredients are at room temp.  Beat the milk, flour, butter and salt in the blender, just until smooth.  Add the eggs one at a time to incorporate, but do not over beat.  Place about 1 teaspoon of butter in each opening in the muffin pan or popover pan.  Place the pan into a 450 degree oven to allow the butter to melt and the pan to get really hot.  Pour the batter into the buttered muffin tins filing them about 3/4 full.  Place the pan back in the preheated oven. After 15 minutes reduce the oven temperature to 350 degrees but be sure NOT to open the oven door when you do.  Cook for another 20 minutes longer.  Popovers should be well puffed, crisp and lightly browned on the outside.  If they aren’t, place them back in the oven for another 5 minutes.

Remove and serve immediately.  If you can’t serve them right away, place a sharp paring knife into each popover to allow the excess steam to escape.

This makes 9 large or 12 regular sized popovers.  Serve with butter.  If these are being served at breakfast or brunch, you might want to add some jam as well.  Whenever you serve them, or more importantly, eat them, you will be enjoying crisp, airy, deliciousness.

Yummy food = more love, more joy, and certainly much more abundant living.  Bon appetit!