
Popovers
Earlier today, u/Braiseitall's posted Nun's Puffs, which looked very close to the Popover recipe I've been making for years. I decided it had been too long since I made them & decided to whip up a batch & have breakfast for dinner!
Popovers
2 large eggs, room temperature
3/4 cups milk , lukewarm (skim is fine)
1/2 teaspoon table salt
3/4 cups All-Purpose Flour
2 tablespoons butter, melted
(The photo is of a double batch)
Use a blender to mix the milk & eggs until smooth
Add flour to blender & mix until incorporated
Add melted butter & salt. Mix until frothy.
Let stand for 15 minutes while preheating the oven. Batter will be very runny, the consistency of buttermilk.
Arrange oven racks so one is at the bottom 1/4 of the oven & the other is at the highest level. Place a empty baking sheet on the top rack (this will protect the top of the popovers from the heating coils)
Preheat oven to 450F
I use a 6 well Popover pan. Muffin pans will work but don't give the same height when cooked.
Grease the pans. Butter will add flavor, but is messy to do with the narrow deep pans. I typically just use cooking spray.
Stir the batter to re-mix and fill each well 2/3 full with batter.
Put the pan into the bottom rack of the oven & bake for 20 minutes.
After initial bake, lower oven temp to 350F and bake for another 10 minutes. DO NOT OPEN THE OVEN!
After 10 minutes at lower temperature, remove from oven & pierce the tops of each popover to allow the steam to vent.
In the oven the liquid in the batter will boil & the steam will puff up the popover. When cooked the outside should be crispy & the interior should be airy, eggy and chewy. Popovers are best eaten right out of the oven. They are very good for the first hour or so, after that as they cool they can become hard & rubbery. In my family these are pretty much dumped out of the trays into a basked & immediately carried to the breakfast table.
We eat them with honey, butter, and jam.