Popovers for dinner parties . . .
When I want to wow my crowd, I bake a batch of these.
This recipe is quick and easy–two things to consider when hosting guests this holiday season. I like to serve my popovers straight from the pan with herb butter, a drizzle of honey or homemade berry jam. There really is no better way to make a statement.
makes ~9 popovers
3 tbs. melted butter
1 c. warmed milk (room temp.)
2 large eggs
1 c. flour
a generous pinch of salt
a small pinch of pepper
Preheat the oven to 400 degrees and grease a muffin pan with 1 tbs. of the melted butter. Once the oven comes to temperature, put the greased pan inside to warm up. This should only take about 5 minutes.
Using a blender, combine the eggs and the warmed milk. Add the flour, salt, pepper and remaining melted butter to the blender and mix for about 30 seconds. The mixture should be smooth and a little bit frothy.
Carefully remove the hot muffin pan from the oven, and put on a wire rack. Pour the popover mixture into the holes of the greased pan about 3/4th the way full. Put the filled pan back into the oven.
Bake the popovers for 35 minutes or until golden brown. Whatever you do, DO NOT open the oven. This will cause the popovers to fall rather than rise.
Serve the popovers immediately because they taste best when warm.
Shop the post:
Calphalon cooling rack, Brooklyn Glassworks Co. glass canister + Wilton Non-stick muffin pan
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