Circle B Kitchen
Recipe adapted from Relish magazine
Heating the milk briefly with the garlic infuses the milk with a subtle garlic flavor and makes the butter easier to incorporate. You can bake popovers in a special popover pan, glass custard cups or standard muffin tins; either way, preheat the cups so the batter can crawl up the sides and rise to full capacity. The garlic is pretty subtle in these, but you can easily leave it out if you choose. See below for more tips.
Makes 6 full-sized popovers
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat flour
- 1 teaspoon salt
- 2 to 3 tablespoons freshly grated Parmesan cheese
- 1 medium garlic clove, very finely minced
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 2 eggs, beaten
- Preheat oven to 450F.
- In a bowl, stir together flours, salt and cheese. In a large glass liquid measuring cup or bowl, add garlic to milk and heat milk until just lukewarm, about 30 seconds in the microwave. Whisk in butter and then eggs. Gradually add flour mixture, stirring with a whisk.
- Place popover pans or muffin tins in preheated oven 3 minutes. Remove from oven and spray liberally with cooking spray. Divide batter among cups, filling until half full. Bake 15 minutes; reduce heat to 350F and bake 10 to 15 minutes, until golden. (The insides should be soft but not gummy.) Remove from pans and serve immediately. Popovers will deflate. Makes 6 full-size popovers or 12 muffin-size popovers.
1. The whole wheat flour in these gives them a little more heft than a traditional popover. So if you like a lighter popover, use all white flour.
2. The Husband does not like an assertive garlic presence in his food, so instead of mincing the garlic, I cut it in half and just before adding the milk to the batter, I removed the garlic. There was a nice hint of garlic without it being overpowering.
3. Make sure that your baking tins or cups are really hot and your oven is thoroughly preheated to get the maximum rise out of the popovers.