One of my most fun and thoughtful Christmas gifts was a popover pan. Kind of random, but it has meaning. Back in August when we went to Newport Beach we had back to back breakfasts at the most amazing little market called Zinc. One morning my dad ordered a popover. Popovers; not something you make or see in too many places but they are fantastic. They are kind of like an airy and eggy muffin. We both couldn't stop talking about how much we loved popovers and needed to make our own, only catch is you have to have a popover pan to make them properly.
Ding ding ding I think this is the moment a lightbulb must have gone off in my dad's head. *Buy Annie a popover pan for Christmas so she can make me popovers* Whatever you want dad! Popovers can come in all different flavors and served in different ways. With jam, or butter for breakfast or just plain served with savory dishes for dinner.
After being iced in the other night, I made us some comfort food lasagne paired with popovers instead of rolls. Such a hit. Goodbye rolls, popovers just overruled you.
I used this recipe as my guide and I love the way they turned out. It makes 6 perfectly puffed up popovers. They mention how you can make them in a muffin pan, but I haven't tried yet. I had to put my present to good use of course! You can't beat the height you get from the popover pan!
yields 6 popovers
1 cup flour
1 cup milk
1/4 tsp. salt
2 Tbsp. butter
Preheat your oven to 450 degrees.
Whisk together the flour, milk, eggs and salt. Let the batter rest for 15 minutes. Place about 1 tsp. of butter into the bottom of each popover pan cavity. Place in the oven and let the butter get hot and melted. About 1 to 2 minutes.
Divide the batter amongst the pan. Fill each cavity halfway up with batter. Bake for 15-20 minutes or until the popovers are brown and puffed up! Serve immediately.
They are best served warm, but can be reheated the next day. Serve plain, with butter or with jam.
Now lets pop on over to 2016!