Popovers

I have tried dozens...yes DOZENS...of popover recipes in my short lifetime.  Because here's the thing the thing about popovers...only a select few recipes manage to make the popovers pop every time.  So there I was, staring, yet again, at the family recipe passed down to my Danish grandmother, to my dad when he married, to my mother (obviously), and finally to me...all of whom had to deal with seriously faulty recipe.  The success ratio was about 50-50.  "And let me tell you," said my dad, reminiscing about his childhood, "It was a bad day for the whole house when the popovers didn't pop." 

This just wouldn't do.

So, dear reader, to you I present the ultimate popover recipe.  It pops every time.  No matter what the weather.  Or political affiliation.  Or mood swings.  Or what you happen to be wearing that day.

Because the secret is...*drumroll*...BLENDING.  Yes.  That's right.  Oh, and also try to use room temperature ingredients.

Keep that in mind for later, but for now...

Let's introduce the cast of characters.

Yeah, there's only five.

One of the many reasons that breakfast food rocks.

While you're measuring them all out, make sure the oven's preheating.  It has to be completely heated to 400 degrees before sliding in the batter.

2 eggs

1 cup milk

1 T melted butter

1/2 tsp salt

And...

4-3/4 ounces flour (by weight)

Which turned out to be about 1 cup + 2 tsp.  But flour volume changes from day to day depending on humidity, age of the flour, and all sorts of random stuff.  So, just to be safe...weigh it.

Dump everything into a bowl with a pouring spout.

DON'T MIX YET!  Phew.  This is popover life or death.  Seriously.

Generously grease your tins.  

It'll make your dish washing existence SO much easier.

I drop about 1/4 a tablespoon butter in the bottom of each well and pop it into the oven to melt.

While that's meltin'...

Blend the batter until frothy.

I use an immersion blender.  If you don't have one, a regular stand-blender works just as well.

But, here's the key: You want all those little bubbles in the batter to expand in the oven.  For that, you have to blend it RIGHT before it goes in the oven.  A whisk just doesn't cut it.

Fill the tins.

And bake at 400 degrees for 40 minutes (for crispy crusts).

Or (if your husband begs for it like mine does) at 400 degrees for 20 minutes, then reduce the heat to 325 (do not open the door) and bake for another 20 minutes (for softer crusts).

And...voila.

Beautiful.

Unfortunately, I failed to use room temp ingredients today.

Otherwise they would have popped higher.

That is why patience is a virtue.

So, what do you do with popovers?

First, tear them open.

The inside will be miraculously hollow.  Cool, right?

Second, fill with fresh fruit, jam, and whipped cream (preferably homemade).

And then sink into culinary bliss.

Because this, my friends, is what breakfast really should taste like.

Enjoy.

RECIPE: POPOVERS

Makes 6 large popovers

2 large eggs

1 cup whole milk

4-3/4 oz. all-purpose flour

1 Tbs butter (melted)

1/2 tsp salt

Preheat oven COMPLETELY to 400 degrees F.  Generously grease popover tins.

Combine all ingredients in a blender. (Do not blend until both oven and pans are ready).  Fill tins 2/3 full and bake for 40 minutes.  Serve immediately.

Storing leftovers:  Vent popovers as soon as they are cool enough to handle (just poke a hole in the top) to prevent the insides from going mushy.  Store at room temperature for up to 2-3 days.  To reheat, place directly on the middle rack of a 400 degree oven for 3 minutes.