Who knew popovers were so easy to make? After spotting these on Baking Bites recently, I decided to give them a try, baking a batch to go alongside soup for a light dinner one night. They were simple as can be and surprisingly healthy, with no oil and virtually no butter. The hardest part of the whole thing was remembering to take the ingredients out ahead of time to warm. My milk and eggs were a little cooler than they should have been, which prevented them from rising as much as they might have, but they were wonderful anyway. Naturally, they were best right out of the oven, but they stayed surprisingly fresh and delicious for breakfast over the next couple of days reheated with a dab of homemade jam.
Plain Popovers (makes 6)
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, room temperature
1 cup milk (low fat is fine)
melted butter, for brushing
1. Preheat the oven to 425F. Grease a 6-cup muffin tin (or the middle 6 cups of a 12-cup tin) well with the melted butter and place in preheated oven for 1-2 minutes.
2. In a large bowl, whisk together the eggs, milk and salt. Sift flour over mixture and whisk until smooth.
3. Remove heated muffin tin from oven and divide the batter evenly into the buttered muffin cups. Bake for 20 minutes at 425F, then rotate the pan (to ensure even cooking) and reduce oven heat to 350F. Bake for an additional 10 minutes, until golden brown and crisp.
4. Remove from pan and cool on a wire rack.