For a while I’ve had this obsession with popovers… They have their own special, odd pan and such a fun name. I was drawn in by stories of their simplicity and easy perfection, and then scared off again by stories of sunken, unpopped blobs of dough.
I filed the obsession away, in the back of my mind with all sorts of breads that I’m sure one day I’ll master, once day when I have a real-sized kitchen with all the storage space I could want for specialty baking pans and other frivolous accessories. One day I’d find something at a flea market or yard sale and come across a quaint, oh-so-already-loved pan and the stars would align and I’d take it home and start churning out the mythical little muffins.
Well, that was silly. I broke down and bought a popover pan. And the next morning, made popovers – they were perfect. I may be jinxing all future popover endeavors, but they rose, popped, and stayed puffy and tall through their cooling.
I didn’t have any yummy jam (oh spring, when will you arrive? I miss the farmers markets…) so I dusted them with some powdered sugar (and then a little more powdered sugar, just because) and added a smear of nutella. Yum.
(I’m also excited to have a back-pocket quick bread option – they came together so fast, and I think minus the spices/sugar, they’d be quite an impressive dinner party addition!)
adapted from much internet surfing
- 1 cup AP flour
- 1/2 tsp salt
- 1 tbsp sugar
- 3/4 tsp cinnamon
- a few generous gratings of fresh nutmeg
- 2 eggs, lightly beaten (room temp)
- 1 cup milk (room temp)
- 2 tbsp butter
- powdered sugar, nutella, jam, etc. for topping
- Preheat the oven to 425.
- Whisk the eggs just until they change color, whisk in the milk
- Whisk the flour, (regular) sugar and spices to combine, and whisk in the milk mixture and set aside
- Divide the butter into 6 pieces, drop one in each popover cup and preheat the pan in the oven for about 5 minutes – set the pan on a regular cookie sheet so it’s stable
- Bring the pan back out of the oven and quickly divide the batter into the cups – each should be filled to about 2/3 full. The butter will be so hot that they’ll start to cook immediately.
- Bake for 20 – 25 minutes – keep an eye on them so they don’t burn, but DO NOT open the oven door.
- Remove from the oven and allow to cool for a minute or two in the pan – then remove to cooling rack or basket. If you’re worried they’ll fall, you may want to pierce each with a sharp knife to release the steam (I didn’ t need to do this).
- Dust with powdered sugar and serve, with jam or nutella!