These are not difficult, so I don't know why I don't make these more often! Maybe it's because I love the look of glee when these come to the table. All three of my boys love popovers. Jake asked, "How much butter do you use?" Not that much. "So, they're kinda healthy?" I guess so.
I added some ground cinnamon and vanilla salt to this version. But you can use whatever spices and extracts you wish. This really is an incredibly flexible recipe to have in your Sunday brunch repertoire.
Ingredients makes 6 popovers
- 1-1/2 C organic whole milk
- 1-1/2 C flour
- 1/2 t vanilla salt
- 3 eggs
- 1 t pure vanilla extract
- 1/2 t ground cinnamon
- 1 T butter, cut into 6 cubes
Procedure
Preheat oven to 400º F. In a medium saucepan, heat the milk
until bubbles form around the edge of the pan.
In a large mixing bowl, whisk the eggs. Temper the eggs so
they don't scramble or curdle. Whisk constantly until the eggs and milk are
completely combined. Fold in the flour and salt until just combined. Then stir
in the vanilla extract.
Place the popover pan in the oven for 3 minutes to preheat.
At the end of 3 minutes, remove the pan from the oven, and add a pat of butter
to each cup.
Once the butter has melted, pour the batter into the cups,
filling each about three-quarters of the way.
Bake the popovers for 20 minutes at 400º F. Reduce the
temperature to 300º F and continue baking for an additional 10 minutes. Remove
the popovers from the oven and serve immediately.
As they cool, they will
deflate. Enjoy with your favorite jam or jelly! Or, if you're a savory lover like I am, eat it with some of your favorite cheese.
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