Just Popping Over

I remember the first time I ever had a popover. It was dinner with my dad at a “fancy” restaurant in our hometown on the night of the annual Father-Daughter Valentine’s Day Dance. I don’t remember much else about the meal or the dance, but I can’t forget those popovers. They were warm, crisp, egg-ey puffs of deliciousness and clearly memorable as years later, I can still remember how delightful they were.

After stumbling upon a picture of a popover in a magazine, I decided it had been far too long since I had had one and given the simplicity of the recipe, I knew I had to make them right away. Staying in due to the freezing temps, popovers seemed like the perfect accompaniment to some hot soup.

Though these didn’t popover as much as I would have liked, they were still crisp and light and just as delicious as I remembered. You better believed I popped (sorry, had to go there) many of them into my mouth. Next time, because there definitely will be a next time, I plan on experimenting a bit with dough levels in my muffin tin. Though supposedly a popover tin does exist, I’m not in the market for such a specialized item… however, given the addictiveness of these, that may change.

Here’s the simple recipe I followed (seemed like a pretty standard recipe):

Popovers (makes about a dozen)

• 1 Cup All-Purpose Flour
• 1 Cup Milk (I used unsweetened Almond milk)
• 1/2 Tsp Salt
• 3 eggs (room temperature suggested)
• 2 Tbsp unsalted butter, melted and allowed to slightly cool

Preheat oven to 425 degrees. Grease (cooking spray works fine) muffin tin generously.

In a large bowl, mix together flour and salt. In another bowl, whisk together milk and eggs. Once liquid mixture is blended, add to flour and salt mixture along with melted butter. Mix batter well (I recommend using electric hand-mixer or the likes to eliminate clumps). Strain out any remaining clumps (I didn’t have to do this but if you mix by hand, you might). Pour batter into muffin tin about 2/3 of the way full (this ended up being about 1/4 Cup per muffin for me).

Bake for 25 minutes in preheated oven. After 25 minutes do not open oven door, but reduce temperature to 350 degrees. Bake for an additional 15 minutes. Remove from oven, let cool just along enough so they can be picked up, and serve.

Don’t forget to thank me if you love them, but don’t be upset with me if you can’t stop eating them… ;)