The other morning I decided to try something new for breakfast. I made popovers. It was Saturday morning, and as they were cooking, the house smelled like Thanksgiving dinner minus the turkey. These are surprisingly easy to make. You make a basic egg batter, pour it into greased muffin tins, and throw them into a hot oven. In about a half hour, you have these beautiful rolls.
Two of our boys ate them for breakfast with a light dusting of confectioners sugar, and the other two ate them with butter. They were excellent hot out of the oven.
These popovers are very similar to British Yorkshire Pudding.
It took much longer to make these thank it did for my boys to inhale them. That only took a matter of minutes. These popovers received four sets of double thumbs-up.
Recipe by Mark Bittman from How to Cook Everything
1 cup flour
1 cup heavy cream
1 tbsp melted butter, plus a little extra for greasing the muffin tins
1/2 teaspoon salt
1 teaspoon sugar
Preheat oven to 425 degrees
Grease the inside of the muffin tin with butter. Whisk together the wet and dry ingredients separately, then whisk the wet ingredients into the dry until smooth. Divide the batter equally among the muffin tins. The batter should not fill the muffin tins to more than 75%.
Bake for 15 minutes at 425. Turn the oven down to 350 and cook for an additional 20 minutes. Don’t open the oven door until you’re ready to remove them from the oven. When they’re finished cooking they should be very puffy and light brown.
Yield: 12 popovers