After having dinner at Wayfare Tavern a few weeks ago, I was inspired to make popovers. Popovers are light hollow rolls made from an egg batter. I’ve only been served these at dinnertime, but I think breakfast is a great time to serve them. I had an occasion to make them. I was in charge of bringing breakfast for a work meeting and I didn’t want to bring the lackluster bagel and cream cheese.
I needed more inspiration; I needed a real popover pan. I went to Sur La Table and found a mini popover pan that would make a dozen popovers at a time. When I went to the counter to pay, the cashier asked for my last name. She then asked if I had a “professional” card. I said, “No.” She apparently asked because there was a person in the system with my last name that has a professional card. I asked what it was and she said it’s a card for professionals in the food industry and provides a 15% discount. She then asked if I was a professional. I started to feel like this woman wanted me to say yes. I said, “I’m a food blogger, does that count?” She said she would consider that a professional, but she would have to doublecheck with her manager who was assisting someone else. The manager said, “Of course that counts.” I am now the holder of a Sur La Table Culinary Professionals Discount Card. Right on!
So I went on the internet to search for a recipe for popovers. I found a simple one on King Arthur Flour’s website. I had previously used one of their recipes to make crumpets and they came out well. This was a website I could rely on.
- 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 1/2 cups milk, lukewarm
- 1/2 tsp salt
- 1 1/2 cups flour
- 3 tbsp melted butter
Preheat oven to 450°F.
Spray mini popover pan thoroughly with cooking spray.
Beat eggs, milk, and salt with a whisk.
Add flour to mixture and use a hand mixer for 1-2 minutes getting all the lumps out.
Add melted butter, and mix thoroughly
Pour batter into the popover cups about ¾ full.B
Put the pan into the lower shelf of the 450°F oven.
Bake for 12 minutes and reduce heat to 350°F, never opening oven.
Bake an additional 10 minutes.
Remove from oven and serve .
I served the popovers with butter and jam and they came out very well. With a new pan and recipe, I’m sure to make these a few more times. These popovers can really be eaten at any time of day. In addition to having them as part of breakfast, I was thinking of making some type of beef roast and serving these as Yorkshire pudding. I can’t wait to dip the popover into some au jus. Let me know if you have any comments or suggestions.