Popovers

Popovers (adapted from Joy of Cooking)

Makes 6 large or 12 small popovers

Ingredients:

1 cup whole or 2% milk

2 large eggs

3 tablespoons unsalted butter, melted and divided

1 cup flour

1/4 teaspoon salt

Directions:

1) In a blender, blend the milk, eggs, and one tablespoon melted butter until completely combined. Add the flour and the salt. Blend until frothy and bubbly.

2) Pre-heat the oven to 450°F. Let the popover batter rest while the oven heats. This gives the flour time to absorb the liquid and gives the popovers a better texture.

3) Place the popover tin or muffin pan in the oven for 2 minutes to warm. Remove from the oven and divide the remaining 2 tablespoons of melted butter between the cups. Whisk the batter one more time to froth it up again and then fill each cup halfway.

4) Place the pan back into the oven and bake for 15 minutes. Do not open the oven door during baking (this causes the popovers to deflate).

5) Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

6) Turn the popovers out onto a drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled and then eat immediately.

Note: While you should keep the ratio of milk, eggs, and flour about the same, you can add other flavouring ingredients to the batter. Try a few tablespoons of sugar for sweet popovers or a few teaspoons of herbs and spices for savoury ones. Or you can really treat yourself and make cheesy popovers.