Every morning this week, R has been requesting things for breakfast. I don't know if he's taking notes so that when he goes away to college, he can make these things on his own, or what? But Monday he wanted and helped with crêpes; yesterday it was breakfast tacos; today, he requested popovers.
He asked if you could make these in a different pan. I have no idea. I'm thinking a muffin tin would work, but, if it comes down to it, I'll gladly send him off to college with my pan!
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 or Calvados (you can use any extract or alcohol, really)
- 1/2 t ground cinnamon
- 1 T butter, cut into 6 cubes
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 or Calvados.
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.