Archive for February 6th, 2013

Mini Popovers

Mini Popovers 1

There are few culinary tasks as satisfying as producing a perfectly puffed popover. (Or if you’re roasting beef, Yorkshire pudding.) It’s like turning out a perfect soufflé – but who ever makes soufflés anymore? (Not dissing soufflés here – but I’m not convinced they’re common fodder for home cooks.) Then again, who makes popovers anymore? Although they’re even simpler to make as a batch of muffins – whisk together flour, eggs and milk, pour into a hot pan and slide into a hot oven.

Mini Popovers

And once you know how to turn out a batch of popovers, they take less effort than a stack of pancakes. I can hear eyes roll as I attempt to tell you to whisk together a fresh batch of popovers to serve with homemade jam to your darlings as they roll out of bed in the morning. But seriously – if you’re in the kitchen making coffee and lunches anyway, think about it. Because at the end of the day, when the house is still a disaster and your to-do list is longer than it was in the morning, at the very least you’ll have made popovers for breakfast.

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And it’s the sort of thing that once you get, you’ve got. You can whisk flour, eggs and milk in a minute and a half without needing to refer to a recipe.

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Mini Popovers 2

There’s no real need for a fancy popover pan, although one would be fun to have. To make wee popovers, butter a mini muffin pan or spray it well with nonstick spray; put it in the oven and turn it on to 450F. In a medium bowl, whisk together 1 large egg, 1/4 cup flour and 1/4 cup milk. Carefully remove the pan from the oven and pour a spoonful of batter into each cup, filling it 3/4 full.

Immediately return the pan to the oven and bake for 10-12 minutes, until the popovers are puffed and golden. Tip them in the pan to help them cool, and serve with butter and jam.

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February 06 2013 | bread and breakfast | 24 Comments »