We have a layer of snow this morning and everyone is on a two hour delay! I love snow days and think breakfast should be special. One of my favorite breakfast items is to bake is Popovers. I love them. Delicious, eggy, airy but I have to be honest, I did not master them until last year. Occasionally a popover would rise and be wonderful but I could never make them consistently perfect. Well I finally mastered the popovers so I wanted to share the tricks with you!
Here is the trick...
1. Start with a hot, buttered pan.
2. Make sure your eggs and milk are at room temperature. This step ensures that the mixture is smooth and silky.
3. Only fill the popover cup 1/3 to 1/2 full. No more. That was the mistake I made for years. I overfilled the popover pan.
4. Make sure the oven is preheated and when you put the pan in, do not open the oven.
A surefire way to make the best popovers ever!!!
1 1/2 c. of flour
1 ½ T of butter, melted
¾ t. kosher salt
3 eggs at room temperature
1 ½ c milk at room temperature
Preheat the oven to 425 degrees
Grease the aluminum popover pan with softened butter. This recipe makes 9 to 12 popovers. Preheat the pans in the oven for two minutes before you put the recipe in the pans. Whisk flour, salt, eggs, milk and melted butter until smooth. The batter is super thin. Fill the popover pans less than half full and bake for 30 minutes. Do not open the oven.
Perfect popovers for breakfast.