But, I have not forgotten about you, rest assured.
I have wanted to make popovers for as long as I can remember, but did not own a popover pan, nor was I willing to spend the money for one. I had heard that one can make popovers in a muffin tin, but I didn't want to try it as I had been told it was tricky to do.
Finally one day I was in my local kitchen gadget shop and found a display of clearance items, and lo, there was a popover pan! It had no price on it, so I snatched it from the shelf and marched to the checkout counter in the hopes that it would be cheap enough for me to be willing to buy it. Sure enough, it was. So, in a fit of joy, I purchased the pan and then drove home and in the midst of the crazy that is my life right now, I promptly forgot about it.
A few days ago, I noticed something shiny in the pile of stuff that has taken over my dining room table and I dug out my popover pan and immediately set to making popovers. The three of us devoured all 6 of them in pretty short order, and I hope you like them as much as we do.
Popovers
What you need
1 tablespoon melted unsalted butter, plus more for greasing your pan
1 cup all purpose flour
3/4 teaspoon salt
2 large eggs, brought to room temperature
1 cup milk, also at room temperature
What you do
Preheat your oven to 400 degrees F.
Place everything into a blender, food processor, or a bowl and mix with a stick blender, and mix for 30 seconds. Grease your popover pan with the extra butter, and evenly divide your batter between the cups (there should be about 1/3 cup of batter per cup).
Bake in the middle of the oven for 35-40 minutes, then remove from the oven, pierce the tops with a sharp knife and place on a cooling rack. Serve warm either as is, or with some extra butter. They are good either way.
Why should you pierce your popovers after they are done baking? I'm glad you asked. :) If you don't let the hot air out, they get soggy as they cool. Also, if you have any left, store them in a zip-top plastic bag and they will stay fresh for a couple of days.
Everything in and ready for mixing.
I <3 my stick blender.
Everything combined and ready for the popover pan.
Ready for the oven.
Fresh and hot from the oven.
Pierced and ready to eat. Yum!
This recipe is slightly adapted from Alton Brown's Basic Popover recipe.
