Friday, January 30, 2015

Magical Popovers

Popovers are magical. With high heat and steam, a thin batter is transformed into light, crispy and slightly eggy puffballs of goodness. Slathered with butter or homemade jam, they're the perfect accompaniment to soups, salads, roasted meats or the star of brunch.

Popovers are easy to make with everyday ingredients you probably have on hand right now. I've tried lots of popover recipes and this Baking Illustrated recipe is my favorite. For the lightest popovers with the most lift, use a popover pan. They can be made in a muffin tin, but the result will be denser.

Combine the ingredients in a batter bowl or other container with a spout (a 4 cup measuring
cup also works). The handle and spout make it easier to quickly pour the batter into the hot wells.
Let the mixture rest at room temperature for 30 minutes

While the batter rests, prepare your pans. If I'm making for me and the hub, I use the large
size for six generous popovers. For a dinner party I use the small pan with 12 smaller wells.
Prepare the pan by adding 1/2 tsp oil to the large cups or 1/4 tsp oil to the small cups.
Place the popover pan on a baking sheet on the lowest oven
rack. Preheat the oven to 450 degrees.

After the batter has rested quickly remove the pan from the oven and evenly distribute
the batter among the well. Return the pan to the oven and bake at 450 degrees for 20
minutes. Without opening the oven door, lower the heat to 350 degrees and
continue baking an additional 15-18 minutes.
Popovers are ready when they are deep golden brown all over. Invert pan onto a
cooling rack. Cool popovers for two minutes and serve immediately.
These are best eaten just after they've been baked. 

Crispy on the outside and silky on the inside. Perfect with butter, honey or jam.

2 large eggs
1 cup whole milk
1 cup all purpose flour
1/2 tsp salt
1 Tbsp unsalted butter
1 Tbsp vegetable oil

In a bowl, whisk eggs and milk for 20 seconds. Add flour and salt and mix with a wooden spoon just until flour is incorporated. Batter will still be lumpy. Add the melted butter and whisk for 30 seconds until batter is smooth. Let batter rest for 30 minutes. In the mean time, place 1/2 tsp vegetable oil to the well of each popover pan (1/4 tsp if you're making smaller popovers). Adjust oven rack to lowest position and place popover pan in oven. Preheat oven to 450 degrees. After batter has rested, remove hot pan from oven and quickly distribute batter among wells. Return pan to oven and bake for 20 minutes. Without opening the oven door reduce heat to 350 degrees and bake 15-18 additional minutes until deep golden brown. Invert pan onto a wire rack to remove popovers. Cool for 2 minutes and serve immediately.

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