I needed some baking retail therapy on Friday and I knew just where to get it...
I had been compiling a list of specific things I needed for a while. And then I just went for it, after work and went to the speciality store in Chattanooga, called Mia Cucina.
It didn't disappoint and I got some supplies I had sorely needed and a couple that, let's face it, I just wanted. One of them was a popover pan. Now I've seen popovers before but they have always had the allusion to me as being hard to make. They puff up so beautifully you assume there is some egg separation going on with egg whites being whipped up and so on...This is not something a working girl would do on a normal occasion.
I was wrong.
I researched some recipes and had to read over them twice...One thing I'm adamant on is that most recipes don't have to have a million ingredients. And for us working girls a few ingredients can go a long way without us vapor locking on a list of ingredients as long as my to do list. This recipe had 5 ingredients. Well see for yourself but these popovers are a great kept secret - or maybe I wasn't listening.
This is a recipe you'll want to make again and again instead of bread or rolls. And I can't wait to add cheese, thyme and a whole number of different versions. This one - is a keeper.
Basic Popover Recipe (From Barefoot Contessa)
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F.Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.