Nora (pictured above) and I love popovers. None of our friends knew what they were, so we decided to make them.
Do not be intimidated by popovers! This recipe is far from difficult. Unlike many othter recipes, this one starts with a cold oven. There is no need to preheat the oven or the pan, or to work unusually quickly.
Popovers are super interesting to me, because of the science behind them. The batter is very thin, so it doesn’t seem like it will be able to yield a fluffy, bread-like breakfast treat. However, due to the high egg content, the structure of the popovers is maintained, and steam is formed during the baking process. In one of my classes last year, we experimented with egg content in popovers, and we discovered how truly important the eggs are to the structure of a popover. One less egg results in a much more deflated popover.
- 5 eggs
- 1 cup milk (whole milk is best)
- 2 tablespoons butter melted
- 1 cup flour
- 1 pinch salt
- butter to coating muffin cups
Whisk the eggs, milk and melted butter together.
Add the flour and salt. Stir together with a spatula.
Coat the cups of a muffin pan or a popover pan with butter, and pour the matter into each one, filling it up about 3/4 of the way full.
Put the pan in the oven and turn the oven on to 400 degrees.
Bake for 30 minutes, or until the popovers of poof-y, dark and dark/golden brown.
Eat them warm with jam, butter, or any toppings of choice!