This is a simple recipe for some wonderful popovers. I love watching these "pop" through our oven window.
|Egg/sAt room temperature
|MilkAlso at room temperature
|Flour, All Purpose, Unbleached
|Unsalted ButterApproximate, for buttering popover tins
|Flour, All Purpose, UnbleachedApproximate, for flouring popover tins
|It's important to have the ingredients listed "at room temperature," so that the batter is well-incorporated, so that is combines together well. One way I hasten warming eggs just out of the regrigerator is by very gently placing them in a small bowl and then just covering them with tepid water. Water that is too hot can easily break the shell. To rapidly bring the milk to room temperature, I pour the milk from the refrigerator into a pyrex measuring cup and place the glass cup on one of our electic burners at the lowest possible heat. Within five minutes or so, the milk is close enough to room temperature. I think that may be the most difficult part of this recipe.
|Another very important part, however, is to prepare the "popover-cups," or the receptacles into which you're going to pour the popover batter. I have used regular muffin pans successfully, as well as cast iron popover pans. The important part is to be very generous in greasing each cup with unsalted butter. Then place about a quarter teaspoon of flour in each cup. Holding the pan in both hands sort of tap the pans around in your hands so that the flour in each cup adheres to at least a good portion of the sides of each cup. Don't be concerned if some spots are missed, as long as a good portion of each cup has some butter and flour. I usually do this over a sink or someplace where I don't mind some flour falling.
|By this time, I suspect both your eggs and milk will be warmed to room temperature, and the butter melted.
|Add the salt to the flour and mix well together.(A fork works well to do this mixing).
|In a large bowl, whisk the eggs well, until they're a bit bubbly. Mix the melted butter into the milk, and add these to the eggs, continuing to whisk the mixture.
|Add half the flour/salt to the liquid mixture, and continue to whisk until well-blended, but not necessarily smooth. Add the rest of the flour/salt and continue to whisk until well-blended, although still not necessarily smooth. The mixture will be a sort of heavy cream consistency.
|Fill popover cups a good half full. Place the filled pan(s) in the cold oven. Turn the oven to 450 degrees. Bake 25 minutes, or until they're definitely beginning to pop and brown a bit. After that, turn the temperature to 375 degrees, for perhaps another 15 minutes or until they're quite browned. Then, open the oven door and poke a few holes in each popover, to allow some steam to escape. I use a long cooking fork to do this. Let the popovers continue baking until deeply browned, perhaps another five minutes ... but do watch. Letting the steam escape makes for a much crunchier exterior, while still keeping the interior its characteristic soft, almost indescribable texture.