Friday, January 18, 2013

{in my kitchen} popovers

I never realized how popovers were to make, and now, I have created a monster.  These are good enough to eat plain right out of the oven, with some butter and powdered sugar or some homemade jam [this spicy blueberry jam was a takeaway at a friends' wedding].  The key to success is never opening the oven door, which is a little tricky as my oven does not have a window to peak into, but I am more than happy to continue testing until I reach perfection.

How do you like to enjoy them?

Recipe via Wegmans [12-14 large popovers]

[2] 12 count muffin trays
4 tbsp Olive Oil
2 cups flour
1 tsp salt
4 large eggs
2 cups milk

  • Preheat Oven to 350 degrees
  • Spray every other form with vegetable spray [or dampen a paper towel with vegetable oil and rub forms].  Add 1 tbsp of olive oil to each coated form.  Place in oven for 10 minutes, with 5 inches between racks for evenly distributed heat.
  • Mix salt + flour in a large bowl, set aside.
  • Whisk eggs + milk together in a separate bowl. Slowly whisk the two mixtures together until well-combined. *Batter can be made the day before and left in the fridge - it actually yields slightly better results
  • Pour batter into oiled forms until 3/4 of the way full.  
  • Bake 40-45 minutes, keeping the oven door shut the entire time, until golden brown.  Obviously, if you don't have an oven with a glass window like me, this is a bit of a guessing game - open the door as little as possible.
  • Poke each popover with a fork to allow steam to release.  Serve immediately with jam, butter, or whatever your heart desires.

photos: Robin West

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