Tuesday, January 01, 2013

Recipe adopted from The Williams-Sonoma Cookbook.

Popovers (similar to Yorkshire pudding and Dutch babies) have been on my list of things to bake for quite a while now, and after receiving a popover pan from my uncle this Christmas, I knew I had to give them a try ASAP.  Now I know I've said this a couple times on this blog, but this recipe truly has to be one of the easiest (if not the easiest) recipes posted yet.  The ingredients are all essentials that everyone has in their fridge and cupboard already, and the recipe consists of nothing more than a little mixing and waiting.  And the best part?  After minimal work in the kitchen, you're left with elegant looking rolls that can be served at any meal, depending on what you slather them with.


3 tablespoons melted unsalted butter, divided
3 large eggs, room temperature
1 cup whole milk, room temperature
5 ounces (~1 cup) all-purpose flour
1/4 teaspoon Kosher salt


Grease your popover pan with two tablespoons of the melted butter.

[Note:  this recipe works with either a standard 6-cup popover pan, a 12-cup muffin pan, or 12 individual 3 1/2-inch souffle dishes].

In a large mixing bowl, whisk together the eggs, milk, and remaining tablespoon of melted butter until foamy. Mix in the flour and salt just until smooth.  As with pancakes or other similar dishes, avoid overmixing.  Fill each tin 2/3 full with the batter.  Place your pan into your oven, and turn on to 375° F.  Bake for 35 to 45 minutes, or until the popovers have increased in size by about three, and are golden brown in color.  Make sure not to open the oven door to check on them until they're almost done (or completely done), or else they won't rise to their full potential.  Remove from the oven and pierce each popover once with a sharp knife to let the steam escape.  Serve with your favorite topping (butter, powdered sugar, jam, jelly, fruit, syrup, etc.).

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