savories,  sweets

Classic Popovers

Ooooooh you guys, I can’t believe I ever forgot about how good popovers are. They are literally so simple to make and you can eat them with dinner, with a cup of tea, or several at a time while they’re warm and crisp right out of the oven. I came across this recipe from Zoe Bakes and sprang into action, immediately ordering a popover pan from Amazon. Naturally because I’m me, the pan sat on my kitchen table for several days after arriving before I did anything about it, but goodness am I glad that I did.

For those who are unfamiliar with popovers, they’re the lightest, puffiest little pastries, practically hollow on the inside (perfect for filling with jam and butter), with the most comforting crisp outside and eggy inside. They are typically baked in a pan made specifically for popovers (I bought this one here), but I have read that you can also make them in a regular muffin tin, you may just have to play around with the baking times and how much you fill each cup. They are best eaten fresh out of the oven, but I still found myself reheating a leftover until it was crisp in the oven because I couldn’t bear to let it go to waste.

On this particular baking adventure, I brought my dear friend Michelle, who I have known for years and often share a brain with, it feels like. We baked 12 popovers and then she introduced me to the world of Bon Appetit Test Kitchen cooking videos and suddenly they are the only thing I care about watching (Bon Appetit, if you’re reading this, hire me pls). It’s always so inspiring to watch professionals pulling together recipes as they go, and being able to hear about the thought process and reasoning behind certain flavor combinations or techniques teaches me so much. Also, everyone is so lovely and hilarious and I think I’ve gone through every episode of It’s Alive! with Brad Leone to exist. It’s in your best interest to head over to YouTube right now and maybe binge it, it’s better than regular binge watching because it’s informative, right?? Okay now that I’m done fangirling about that, we can get down to business, thanks for sticking with me.

Here are 5 things to be happy about today!
ONE. The half-light of evening.
TWO.
Postcard views.
THREE.
The green shoots of new plants.
FOUR. 
Frolicking.
FIVE. Cake mix.

Let’s bake!

MAKES: 12 medium (or 6 large) popovers
PREP TIME: 10 minutes
BAKE TIME: 35-40 minutes

 INGREDIENTS

5 eggs
2 cups whole milk
1½ cups all-purpose flour
Kosher salt
2 Tbsp unsalted butter, melted
1 tsp vanilla extract
Softened butter, for pans

STEPS

ONE. Preheat your oven to 400ºF. Blend together the eggs, milk, flour, salt, melted butter, and vanilla so that it’s totally smooth and a little bubbly.

TWO. Brush your popover pan with the softened butter and place in the preheated oven until the butter is melted and the pans are hot.

THREE. Pour the batter into each cup ¾ of the way full, and bake for 15 minutes, until golden and puffed up. At this point, decrease the temperature to 350ºF without opening the oven door. Bake for an additional 20 minutes, until the color is deep golden.

FOUR. Tap the popovers out of the pan immediately so that they remain crisp and don’t steam. Best served immediately.

*Tip: it’s pretty easy to change up the flavor of these, whether you stir finely shredded cheddar cheese and some green onions into the batter, or you brush the finished popovers with melted butter and roll them in cinnamon sugar, it’s totally up to you!! Pls note that if you’re going savory, remove the vanilla extract!

 

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