Note: I've updated this popover post – find it here!
This morning I made popovers for breakfast. They were delicious, airy, and eggy, but they didn't quite 'popover.' Last nite Mindy convinced me that to make a good popover one must have a popover tin (rather than subsituting a muffin tin). I now agree. The recipe I used was somewhat styled after Martha Stewart's Perfect Popovers. Here is the recipe with my modifications.
Popovers
Preheat oven to 450F
In one bowl whisk 1 C unbleached all-purpose flour and 1/2 tsp fine sea salt.
In a second bowl whisk 2 eggs, 1 C heavy cream, 1/4 C milk, and 1 tbl melted butter.
Slowly add dry mixture to the wet mixture and stir just until combined.
Fill greased and floured muffin tin cups 3/4 full.
Bake for 15 min. at 450F and then reduce heat to 350F and bake for 15 more minutes or until golden brown and crusty. Remove from tins onto a wire rack and serve immediately.
These delicate and wonderful creations need no accompaniment. Just look at this luscious and moist crumb.
I had some left over batter and since all of the ingredients seemed to be in order I decided to try using this as a pancake batter. I was quite pleasantly surprised! I think I may be making this batter in the future soley to use for pancakes. They tasted somewhat like Swedish pancakes (Hrm. . must be all the butter and heavy cream. . .) and had a perfect texture.
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jane - Well done! I have to say, I have yet to work up the courage to try my hand at popovers, but my mother, who is a very accomplished cook and baker, has yet to make popovers that actually popover, so you’re in very good company. Your popovers look delicious.
gemma - Thanks Jane!
You should give them a try (that is, if you don’t mind that they don’t ‘popover’). They were very simple and quick as well.
I highly suggest using the batter for super rich pancakes too.
Does your mom use a popover pan? I am trying to figure out if that is the missing piece or if there are other major factors to focus on.
jane - I’m thinking about it, although I must say that every time you make something new it makes me want to try that, as well.
My mom has tried making popovers in everything from popover pans to muffin tins to miniature souffle dishes and small ramikins (don’t ask me why she thought that would work better than a popover pan) and has yet to succeed in making them popover. Some of us in the fam are beginning to think she’s doing it for comedic effect at this point.
She thought your popovers looked quite nice, though, and said that they popped quite a bit more than hers ever do.
I’ll let you know if mine work out.
John - These were fantastic. Not to gloat or anything, but I actually get to EAT most of this stuff.
gemma - Jane, I am hoping to buy a popover pan in the next week so I will do some experimenting and hopefully have more advice for you if you decide to undertake the popovers.
Has your mom tried adding a some light cheese (like a parmaesan). I don’t quite see how, but I have read that can help it pop. I haven’t tried this yet so I can’t say one way or the other.
John, I am glad you are enjoying my experiments. Unfortunately, you also have to try the things I screw up. At least that is rare. I suppose the worst part is having to wait two+ hours for breakfast sometimes. Thanks for being a good sport, I’m glad you feel compensated.