Hello Saturday!

In busy times, few things make us feel as pampered as a leisurely breakfast with homemade pastries. Muffins and scones are familiar as well as croissants that are either left plain or plumped with chocolate or almond cream. Then there are the various fruit filled Danish, in pockets, pinwheels, and braids. But probably none inspire a smile more than the popover.

With their puffing power and magical appeal, many of us have fond memories of these delightful treats. I can’t think of anything that could be better, than a warm popover, fresh from the oven, bathed in butter and honey. These are so simple to make and end up beautifully puffed with golden crowns, crispy crusts, and custardy interiors.  This recipe should be all the encouragement you'll ever need to rise, and bake!

Enjoy!

Shannon

 

Popovers

recipe by Marion Cunningham

1 cup all-purpose flour

1 cup whole milk, at room temperature

½ tsp. salt

3 large eggs, at room temperature

2 Tbsp. unsalted butter, melted

Melted butter for greasing the popover cups

Position rack on the lowest rung of the oven and preheat the oven to 425°F. Butter or spray popover pan cups. Or alternately you can use ¾ cup glass custard cups or ten ½ cup muffin cups. If you are using custard cups, place them on a jelly roll pan, leaving space between each cup. If you’re using muffin pans, you’ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won’t be filling all of the holes.

Pour all of the ingredients into the container of a blender and whirl until smooth. Strain batter. I sometimes make these ahead to this point and then store in the refrigerator to make the next day.

Baking the popovers:

If using a popover pan pour in batter up to the half-way point. For the custard cups, pour 1/3 cup of batter into each cup, dividing any extra batter among the cups. For the muffin cups, use ¼ cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space. Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned, and crisp on the exterior. Turn the temperature down to 350° and bake for another 15 to 20 minutes to help dry out the interior, which no matter what you do, will always be a little doughy in the center. Serve immediately.

Storing:

Popovers are at their puffiest right out of the oven. You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350°F for 10 to 15 minutes, and they’ll taste good-but never as good as fresh baked.