Perfect popovers

Occasionally, when I’m home for lunch, I’ll catch a bit of Martha Stewart’s TV show.

Most recently, I tuned in for a few minutes and found Martha making popovers. That immediately drew my attention because, first of all, I like popovers, and secondly, I actually own a popover pan, inherited from DotMom. I also find popovers intriguing — this crazy-looking puff is created without benefit of any leavening agent besides eggs.

The recipe that I’ve used most often was found in the Relish magazine that comes once a month in the Daily Globe. But Martha touted her recipe as “Perfect Popovers,” so I compared the two recipes to see if there were any major differences. The only thing that I could see is that Martha’s recipe calls for ¼ cup more milk than the Relish version.

Both recipes suggest using a popover pan with a nonstick coating — what I’ve got — although well-greased custard cups or muffin tins may also be used. Both recipes also offer variations: Relish suggests adding ½ cup Parmesan cheese; 1 tablespoon minced herbs; or ½ cup green onions to batter. Martha says, “By adding cheese (such as Parmesan), sugar or spices to the batter, popovers can be suited to any occasion.

Well, my mouth is now watering for a popover, warm from the oven, with a bit of honey butter on the inside. No doubt popovers will be on the menu at our house sometime this week — if I can locate the popover pan.

Here’s Martha’s recipe:

Perfect Popovers

Preheat oven to 450 degrees. Thoroughly grease a popover tin with butter.

In a large bowl, whisk together 1 cup all-purpose flour and ½ teaspoon salt.

In a separate medium bowl, whisk together 2 large eggs, 1¼ cups milk (I believe Martha specified whole milk on TV; the Relish version calls for 2 percent) and 1 tablespoon melted butter. Pour over flour mixture and fold until just blended.

Fill popover cups two-thirds to three-quarters full. (Martha used a ½ cup mixture to get the correct amount.) Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake until well-browned and crusty, about 20 minutes.

Remove popovers from the oven and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape and serve immediately.

Makes 6 popovers.

 

 

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