Popovers

I could eat all of themGrowing up, I went to school near a magical place called the Popover Cafe. [That tragically closed in 2015]Butter BrushThere are no words for how much my sister and I adored popovers as kids- maybe it was that they looked like crazy bread balloons? That you could pull them apart into cups to fill with strawberry preserves and strawberry butter? We may never know.WhiskingWhat I do know is that, aside from being essentially the sweet version of Yorkshire pudding, is that they’re actually not too hard to make, and thus totally worthy of a Sunday breakfast/brunch treat. Also, you by no means need an actual popover pan (my mum just happened to have one), as a regular muffin tin will work fine.DSC_0174 DSC_0175 Popped! Hollow centerBest Way to Eat a Popover

Popovers

from Martha Stewart

makes 6 popovers

1 1/4 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
3 large eggs, lightly whisked
Unsalted butter, softened, for pans
  1. Preheat oven to 425 degrees. Whisk together milk, flour, and salt. Whisk in eggs. (Mixture will be lumpy.)
  2. Heat two 6-cup popover pans (fantes.com) in oven for 5 minutes, then quickly brush cups generously with butter. Fill each cup a little more than halfway with batter. Bake for 20 minutes.
  3. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes. Let stand for 5 minutes. Turn out popovers, and serve warm.

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