Popovers

images-85

I love big, fluffy, and eggy popovers.  There is something innately elegant about this oh so simple treats.  Served in their simplest form with a dab of butter and a dollop of jam they are the perfect breakfast treat.  Or you can follow an old Maine tradition and eat popovers and chowder on the lawn of the Jordan Pond House in Acadia National Park.  In college I discovered Judie’s Restaurant in Amherst, Massachusetts where oversized popovers were served as the foundation for hearty sandwiches, as an accompaniment for soup or salad or all on their own.  (When I was back in Amherst this past summer I went to Judie’s with the sole purpose of eating a popover).

I tend to forget how easy popovers are to make. This recipe from America’s Test Kitchen only has six ingredients. Instead of using a blender I use a stick mixer which makes cleanup a breeze.  With a little prior planning (the batter needs to rest before baking) they are a snap to make.  If you want to serve them for breakfast you can even make the batter the night before and let it rest in the refrigerator overnight.  If you do this there isn’t any excuse for not serving them for breakfast.

POPOVERS

2 large eggs

1 cup whole milk

1 cup all-purpose flour

1 tablespoon unsalted butter, melted

1/2 teaspoon salt

1 tablespoon vegetable oil

  • Blend the eggs and milk in a blender until smooth.  Add the flour, melted butter, and salt and continue to blend on high speed until the batter is bubbly and smooth, about 1 minute. Let the batter rest at room temperature for 30 minutes.
  • While the batter is resting, measure 1/2 teaspoon of vegetable oil into each cup of a popover pan.  Adjust the oven rack to the lowest position, place the pan in the oven, and heat the oven to 450 degrees.
  • After the batter has rested, pour it into a 4-cup liquid measuring cup.  Working quickly, remove the pan from the oven and divide the batter evenly among the 6 cups in the pan.  Return the pan to the oven and bake for 20 minutes without opening the oven door.
  • Lower the heat to 350 degrees and bake until golden brown all over, 15 to 18 minutes more.  Gently tip the popovers out onto a wire rack and let cool slightly before serving, about 2 minutes.
Advertisements

Tagged: ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: