There is something so incredibly easy about popovers that I really don't even want to tell you about it. It makes it seem less special that I was able to create this perfect baked item in my small, cramped kitchen, in my not-very-special rent house oven, without any specialized equipment besides a pan.
But these, my friend, are special. I set out to make two batches... and mind you, even though popovers are easy, do not try this if you do not have at least a few hours to hurry up and wait. Popovers require a lot of resting... Which, once you see them come to life through the dark window of the oven door, (don't you dare open it and spoil the fun) you will understand why that rest is required.
The first batch of popovers combined with herbs de provence were delightful. I opened the crusty firm exterior to reveal a puff of steam, and soft eggy goodness. Smearing butter on the inside just made a good thing better, and the herbs filled my kitchen with a delicious scent.
The second batch of plain popovers were anything but when combined with meyer lemon curd and more and more butter. My daily intake of saturated fat was surely fulfilled but then so was my daily intake of comfort food topped off with a little feeling of triumph.
Popover recipe, modified from a certain beautiful and high-end Dallas department store
Ingredients:
- 3 1/2 cups of milk
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 6 large eggs, at room temp
Preheat the oven to 450 degrees. Place the milk in a bowl and microwave on high for 2 minutes, or until slightly warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl. (Tedious, I know, but worth it if you want your ingredients to be incorporated well...)
Crack the eggs into a large bowl, and at this point the recipe calls for a large stand mixer such as the Kitchenaid brand, but I used my little hand mixer and it was fine. Anyway, whisk and beat on medium speed for 3 minutes, until foamy and pale in color. Turn down mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for another 2 minutes or so.
Now... let it rest. Let the batter sit without disturbing it for 1 hour at room temperature.
Spray a popover tin generously with non-stick spray. I like this one, but really, I am sure Pam or the like will do. Fill the popover cups almost to the top with batter and place the pan on a cookie sheet. Transfer this to the oven and bake for 15 minutes. Now, turn the oven down to 375 degrees and bake for 30-35 minutes longer, until the popovers are a deep golden brown on the outside.
Yields 1 dozen popovers.
