Finally! I love Popovers and I am always referencing them… so… ta da! Here they are. I stuck to my fail safe version, nothing fancy. The key to any Popover is making sure that the eggs and the milk are at room temperature. Helps keep them all light and fluffy, the way they are meant to be!
We were having grilled BBQ chicken and a green apple, blackberry and spinach salad for dinner. I felt that the lack of carbs would leave a huge hole on my table. Normally I wouldn’t care, but it is just that kind of week ;).
I wanted to eat bread without feeling like I was really “eating bread”. How perfect are Popovers for that feeling?! They are literally hollow. So, I whipped up some cinnamon sugar butter and that was that. Honestly, the cinnamon sugar butter complimented the complex flavors of the BBQ chicken. Really, you ought to try it!
So, you will need…
1 C. All purpose Flour
1/4 tsp. Salt
2 Large Eggs, at room temperature
1 Tbsp Butter, melted
1 1/4 C. Whole Milk, room temperature
Here was my process…
Preheat the oven to 425 degrees F, and prepare popover pan or muffin pan. Lightly grease the sides and dust with flour.
In a medium bowl, combine the flour and salt.
In another medium bowl whisk together, the eggs, butter and milk until well blended.
Pour the egg mixture into the dry mixture and beat with a wooden spoon just until all ingredients are well incorporated.
Pour the batter into the prepared pan, filling each tin half way full, and bake at 425 degrees F. for 30 minutes.
At 30 minutes, reduce heat to 375 degrees F and bake for another 15-20 minutes until tops are a rich golden brown.
Remove from oven, pierce the side of each popover to allow the steam to escape.
Serve as quickly as possible!
For the cinnamon sugar butter, just let butter reach room temperature and hen add a dash or two of cinnamon and a dash or two of sugar. mix until well blended. I usually take jam or honey with my popovers, but this felt like a fun thing to do. I love eating fun food!
So, next time it is time for a cook out at your house and you want to keep things “light”, take out that popover pan and give it a whirl. You just can’t go wrong!
First of all, I am a huge fan of the popover. I think they are the perfect way to eat bread. But tonight my feelings have changed, just a smidge. These puffs are so similar to a popover in texture but the process is very different. I was intimidated at first but once I started baking it was easy as pie!
The delicate puffs cave in when you pull them apart. The smell is intoxicating and the taste… well, there are only certain foods that can take my voice, and these have done it. Of course, adding a little bit of butter only makes them that much better.
I took a cup of water and 1/2 a cup of butter and brought it to a boil. Then I took a cup of flour, a pinch of salt and two tablespoons of chives and shallots (finely minced) and threw all of that into the boiling butter/water mixture. I took the heat down to medium high and then stirred until a ball of dough formed.
Then I tossed the dough into the mixer and beat it for 1 minute until the dough slightly cooled. I beat in four eggs, individually until they were all mixed in. (It is very important to make sure each egg has been completely mixed in before adding the other). I shredded 1/2 a cup of Asiago and Parmesan cheese and mixed it in just until it was well incorporated.
Next I greased two cookie sheets with butter and spooned out 24 balls of dough about an inch apart. (My sizing and spacing leave something to be desired but what can you do?!)
The oven was preheated to 400, and I baked them for 20 minutes. Then I dropped the heat to 350 and baked them for another 20 minutes. it is very important to not exceed 20 minutes for each temperature because they will over dry.
Believe me, these are so simple to make and once you get the ball rolling the time goes by quite quickly! I’m telling you, my apron barely got a workout!
So, what you will need…
.5C butter (1 stick, 8 tbs)
pinch of salt
2 tbs finely minced chives and scallions
1C flour of your choice, I prefer to use whole wheat flour with this recipe