Thursday, May 04, 2006
Growing up I always loved eating popovers but never enjoyed making them because they took forever to bake and you had to lower the temperature. Then I discovered a recipe for popovers in Ina Garten's Barefoot Contessa Parties! that only takes 30 minutes and requires no fuss.
Ina Garten's POPOVERS
1 1/2 T. unsalted butter, melted (plus softened butter for greasing pans)
1 1/2 cups all-purpose flour, sifted
3/4 t. kosher salt
3 extra-large eggs at room temperature
1 1/2 cups whole milk at room temperature
(how easy is this to remember?!)
Preheat oven to 425.
Grease popover pans with softened butter (I used veggie oil spray). Preheat pans.
Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek!
Serve hot or reheat before serving.
NOTES: If you don't have popover pans be sure that you buy regular size pans (each pan makes 6 popovers so you'll need 2) and I recommend nonstick. I found mine at Williams Sonoma but I'm sure they sell them many places.
Serving Suggestions: You can serve popovers as a sweet breakfast filled with lemon curd, jam, powdered sugar, fruit sauce or you can have them for brunch or lunch with cold chicken salad (I once ate them with this great mango chicken salad), egg salad, etc. They are also good plain.