I THINK SUNDAY MORNINGS were meant for “popovers.” Popovers are buttery, eggy, deliciously-light pastries which rise to the heavens as they bake in the oven. They are fun to tear apart, and then top with honey or jam. Make the batter in a blender, as I do, and you can have these puffs of perfection in no time at all:
Ingredients for 6 pastries
1 1/2 cups all-purpose flour
1 1/2 cups milk
1 tsp. salt
3 Large eggs
3 Tbsp melted butter
Special Equipment – an electric blender; a baking sheet; 6 six-ounce custard cups, either buttered or sprayed with vegetable-spray
1. Place oven rack on the lower-third position; preheat oven to 425F. Pour all ingredients into the jar of an electric mixer, and blend on high speed for 15 seconds. If flour sticks to the sides of the jar, scrape it down with a rubber spatula. Then blend for another 5 seconds or so.
Fill the custard cups 2/3-full with batter.
3. Bake in the preheated 425F oven for 40 minutes.
Ah, this is what I call popover-perfection. It is the eggs in the batter which cause the pastries to rise. If you are serving guests, be sure to present the puffs at once. Your guests will have only nice things to say about you.
I also enjoyed them with raw, local honey. Delicious, yes, but if you look carefully at the photo above, you’ll notice the honey ran down my hand. What you can’t see is the honey which eventually ran under my sleeve. Think I’ll stick with strawberry jam.
Now, I insist you try these popovers. They are easy to make, even on a moment’s notice.
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