Takes 5 minutes of prep time and 30 minutes in the oven, no preheating necessary. The batter can be made in advance, so long as it is covered and refrigerated. Then, come morning, voila! Puffy crisps of steamy souffley magic. Yummy with honey, strawberry jam, or a nip of chocolate. I hear tell they go well with a good bite of cheese, too, especially if you mix chives into the batter.
Many thanks to Joe Fiorito's _Comfort Me With Apples_ for the recipe. He credits Marion Cunningham's edition of _The Fanny Farmer Baking Book_ for the revolutionary step of starting the popovers in a cold oven. I would agree that this change makes breakfast-in-bed popovers much more feasible.
[And a woman who will here go unnamed has found that one can measure the flour in the wineglass, dump it into a bowl, then measure the milk, dump it into the bowl, and then microwave a chunk of butter in the wineglass. Dump it in along with two eggs and a dash of salt, and you've just about got the easiest cleanup ever.]
- 2 eggs
- 1 cup milk
- 1 tablespoon melted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- Lightly whisk all ingredients together to form a slightly lumpy, runny batter (do not overbeat).
- Fill greased muffin or popover tins no more than halfway up the sides with the batter.
- Place tin into cold oven.
- Turn oven on to 450 degrees and wait for 15 minutes.
- Turn oven down to 350 degrees and then wait another 15 minutes.
- Remove from oven and serve, being careful of the steam as you break them open.
- Note that popovers must crisp on the outside to prevent immediate deflation. They may look ready before they really are.
- Serves 2-4.
This recipe was submitted by ClaudiaTherese on February 17, 2005.