Sunday Morning Popovers
Every sunday morning my boys and I make popovers. It was something that my mom taught me to do growing up so I vowed to keep the tradition alive. The crusty exterior, the amazingly airy doughy center… Eaten fresh out of the oven- It doesnt get any better. I love mine with Blueberry Jam and (GASP!) Extra butter. Whats your favorite way to eat these pillows of heaven?
3 eggs (room temp)
1.5 cups All Purpose Flour
1.5 cups Milk (we use 2%) (room temp)
3 tblsp. Unsalted Butter- melted
1 tsp Kosher Salt
Preheat oven to 425 degrees
Liberally grease 2 trays of popover pans with softened unsalted butter and set aside.
Gently whisk flour and salt to incorporate.
In a seperate bowl whisk together eggs and milk until combined. Slowly add in slightly cooled melted butter.
Place greased popover pans in oven for 3-5 minutes or until butter has melted and is starting to sizzle.
Add liquid mixture to dry mixture and whisk briskly for 1 minute. Set aside.
Carefully remove heated pans from oven and immediately pour batter into each greased pan. Fill only 1/2-2/3 full
Place pans back in oven and reduce heat to 400 degrees
Let bake for 25-30 minutes until the popovers are nice and tall and golden brown. Do not open oven door while baking.
Remove pans carefully from oven and quickly use a skewer to poke a small vent hole in the top of each popover.
Let rest for 2-3 minutes before pulling each out of the pans.
Serve immediately with fresh butter and jams.
* note- if you forget to pull your eggs and milk out early to get to room temp never fear- I usually let my eggs sit in a bowl of warm water for 5 minutes before making the recipe and warm the milk in the microwave.
*note- an extra 1/4 tsp of melted bacon fat also added to each pans takes these popovers to mile high proportions.