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FreshTartSteph Recipe: Popovers
Stephanie Meyer
It actually hurt me a little bit to bake a pan of popovers for the photo. I don't miss many things since giving up gluten—mostly good beer, honestly—but oh, popovers! Truly the world's most perfect butter delivery vehicle, soft and eggy, steamy and crusty, marvelously ragged with melted-butter-pooling crevices. In college, I would make myself a batch of twelve, eat eight hot out of the pan—with soft butter—then save four to fry the next morning, in melted butter.
I long for those days.
Make a gluten-free batch, you say? I've tried. They're fine but not holy, not like real popovers, so I'm trying to make my peace with remembering how they taste. I was home alone with the batch pictured, so I just smelled them, watched them cool, put them away, and fried them in butter for my son the next morning to eat with maple syrup.
Ouch.
If you're not as maniacal about butter as I am, keep in mind that popovers are phenomenal with roast beef, particularly beefy pan drippings. If you make a lovely roast for the holidays, use a bit of fat from the pan to grease the muffin tin and call them Yorkshire puddings.
Popovers
Makes 6-7 in a popover pan, 12 in a muffin pan
Note: I have a popover pan, but I tend to just bake them in a nonstick muffin pan. I like a medium-sized popover and with a batch of 12, it's easier to ensure leftovers for breakfast (leftover popovers make great French toast, or are delicious warmed in a pan of butter and served with honey or maple syrup).
1 1/2 c. whole milk
1/4 c. water
4 large (not extra-large) eggs
1 tsp. salt
1 Tbsp. melted butter
1 1/2 c. all-purpose flour
Preheat oven to 375 degrees. Generously grease a nonstick, 12-cup, muffin tin.
In the bowl of a blender, combine milk, water, eggs, and salt. Mix on low speed until smooth, then add butter and flour. Mix on low speed until batter is just combined and still slightly lumpy—depending on your blender, just a few seconds. Divide batter among the 12 cups of the prepared muffin tin.
Bake for 40-45 minutes or until deeply golden brown (if you underbake them they will collapse).
Posted on Tuesday, December 20, 2011 in Permalink
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