Back in November, I saw this recipe for popovers and absolutely had to try making them. I can't think of many other things that could be such a perfect vehicle for butter. Or even better, honey butter. Mmmm. I was so dedicated to the cause that I even went and bought a popover pan ($9 at the Superstore) after the first batch didn't work out so well in muffin tins. But the second batch was kind of a flop (literally), too, despite the new pan. So I decided that I would try another recipe. Which landed in my lap this afternoon, via January's Martha Stewart Living, which I picked up at the library yesterday.
Adam laughed at my laments over the pictures of the popovers in the article - he compared it to most women reading fashion magazines and having serious body image issues. Not I - it's perfect-popover-envy for me. Still convinced that they wouldn't turn out, I halved the recipe and whipped up the batter in a matter of minutes.
And they are amazing. I poked a little hole in each one after removing them from the pan (which I also tried in my previous attempts), and they didn't deflate at all. I think that the success is primarily due to the longer baking time - I don't really know, but that's my best guess.
Here's the full recipe (I halved it), which was published in the January issue of Martha Stewart Living.Popovers
Makes 1 dozen
- 2 1/2 cups whole milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 6 large eggs, lightly whisked
- Unsalted butter, softened, for pans
- Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
- Heat two 6-cup popover pans in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
- Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.
Yum. I love popovers loaded with butter (...a lot). I've never made them myself though. Did'nt even know there were special pans ;-)
ReplyDeleteI am still amazed (and so happy and excited) at how we met by chance yesterday. Isn't it amazing. Philip is even cuter in person. Take care.
I've been wanting to try these (for a loooong time) too...I actually have this issue (courtesy of my husband feeling guilty for having to work out of province) and I love the simple chicken soup recipes in that issue too. I actually just made some more (nesting) soup today in fact!
ReplyDeleteI think I'll have to make some pop overs to go with it. (here I was gonna make some whole wheat biscuits...what was I thinking?)
I've never had a popover! But I am right there with you about the butter and if it is the perfect vehicle according to you...I will definitely have to try! :)
ReplyDeleteYour popovers look amazing and perfect and I'd be lying if I said I wasn't a teensy bit jealous. ;) Mine never puff up like they're supposed to. Still delicious, just not pretty.
ReplyDeleteI keep drooling over the popover photos in the King Arthur Flour catalog, but haven't drummed up enough courage to try. I will now after seeing yours! =) Anything that's a vehicle for butter is a good thing in my books.
ReplyDeleteMmm, butter vehicle...or, as Eric would say, "butter delivery mechanism."
ReplyDelete