Popovers
Popovers are one of those things that don’t come up as often as say, biscuits or muffins, but they should! In conversation and especially on my table. They are not hard, but they do require attention to detail. We agree with author Alana Chernila that a blender is the best way to make the batter and listen to her admonishments about not opening the oven! You will get nice puffy popovers. Check out these other recipes of hers from her book, The Homemade Kitchen: Baked Apples with Maple Ice Cream as well as her tutorial How to Turn Fruit Into Jam (to serve with your popovers, of course).
Excerpted with permission. The Homemade Kitchen
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Special birthday breakfast on a school morning when we have to get out at 7:00 a.m.? Popovers. A soup pulled from the freezer that’s not quite as delicious as I remember it? Serve with popovers. Friends coming over with picky kids? Anything + popovers. Of course, I wish all my meals were flawless and delicious, and all my experiments came out cookbook-worthy. But for the meals that don’t quite make it, popovers save the day.
This is also a great recipe for kids, because once it’s in your blood, you can rely on it for life. The blender, along with the hot oven, creates a lofty popover with a hollow center. Although you can buy a special fancy popover pan, this recipe works just fine in a regular muffin tin. If you prefer a more custardy popover, mix the ingredients by hand and bake in a 375°F oven for 30 to 35 minutes.
- 3 large eggs
- 1½ cups (360 ml) whole milk or buttermilk (for homemade, see page 34)
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon kosher salt
- 4 tablespoons (½ stick/56 g) unsalted butter, melted and slightly cooled
- Safflower oil or melted butter, for greasing the pan
- Optional: ¼ cup fresh herbs; 4 ounces (115 g) chèvre
- Preheat the oven to 425°F. Combine the eggs, milk, flour, salt, and butter in a blender. Blend until you have a smooth batter, 15 to 20 seconds. Let the batter rest for about 10 minutes.
- Generously grease a 12-cup muffin or popover tin with oil. Divide the batter evenly among the cups, filling them most of the way. Add a pinch of fresh herbs and a dollop of chèvre, if using, to the center of each muffin cup. Bake until puffed and golden, WITHOUT OPENING THE OVEN, 25 to 28 minutes.
- Serve immediately.
The recipe I use calls for preheating the pan before filling. Is that not necessary?
Some recipes call for a cold oven. Our recommendation is to always follow the recipe that you are using.