21 hours ago
Tuesday, December 2, 2014
I hadn't made popovers in forever and it was time.
I had someone "popping" over for coffee, so why not surprise them with a warm, eggy, amazing treat, such as this.
These are the easiest things to bake, trust me, I am no baker.
I take on simple baking projects, usually early a.m., and never anything complicated.
Even though the recipe doesn't mention it, I remember years back I used to preheat my pan brushed w/ butter, and pour the batter into the hot pan, so I did it this way with great success.
No, I don't have a popover pan, but I do have a Texas size muffin tin, so that is what I used.
You can use a regular muffin tin too, they will just be smaller with less of that goodness to pull apart and devour.
Another trick to good popovers is that you should have your eggs at room temperature, not sure why, but most recipes will tell you that.
You don't have to brush them w/ butter and roll them in cinnamon sugar after baking, but why wouldn't you?
I have made these w/ Parmesan and butter; chives and feta; and other herb cheese combinations.
Sweet or savory, just make these.
I am calling them "evil", because you will want to eat many of them, they are light and eggy, like popovers should be......and I have made 3 batches in 3 days. They have some kind of hold over me.
Oh yeah, and what do you do with any leftover popovers? (Since law says you MUST eat them immediately upon exiting the oven, warm and wonderful).
The answer is:
You mean you actually have some popovers leftover?
Maida Heatter's Sugar Crusted Popovers via David Lebovitz: makes 6 big ones
For the puffs:
2 tablespoons butter, melted
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour
For the sugar coating:
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup (4 tbsp) melted butter
softened butter, for greasing the pan
Preheat the oven to 400F. Liberally grease a nonstick popover pan, or a muffin pan, with softened butter.
For the puffs, put the 2 tablespoons melted butter, eggs, milk, salt and sugar in a blender and blend for a few seconds. I used an immersion hand blender.
Add the flour and whiz for about 10 seconds, just until smooth.
Divide the batter among the muffin tin (about 2/3 the way up). I used a big Texas muffin tin, so got 6 big popovers.
The original recipe tells you to bake for 35 minutes, but mine were nice and golden brown and done after only 20 minutes, so start to check them after 20, they may need some more time.
Remove from the oven, wait a few minutes until cool enough to handle, then remove the popovers from the pans and set them on a cooling rack. If they’re stubborn, you may need a small knife or spatula to help pry them out.
Mix the sugar and cinnamon in a medium bowl. Thoroughly brush each popover all over with the 1/4 cup of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely.
Let cool on a wire rack.
Truly, the best.