Recipes

popovers

02.19.17

 

BIG NEWS!!!!!!!

Drumroll, please…

…I started a YouTube channel!

I assume you weren’t too caught off-guard by that news because 1) I love making videos and 2) there’s a giant thumbnail of the first video right above this block of text and my face is featured prominently. Powers of inference, people. Powers of inference.

Anyway, I’m soooooo excited about this new development. SO. EXCITED. I feel like it’ll be the perfect way to share recipes and life updates and who the heck knows what else with my friends and family and all of you mysterious and lovely blog-readers of mine.

I’m already planning tons more fun videos — in fact, a few are processing on my computer as we speak — so if you’re interested in viewing any of those, kindly subscribe! And sign up your friends and cousins and totally random acquaintances while you’re at it, too.

I started things off with popovers, which are frankly so simple/light/airy they don’t need too much of an introduction, but I *will* say that if you’re planning on hosting brunch for friends soon, these would go over splendidly. I’m partial to the cinnamon-sugar ones myself. And you absolutely don’t need to use a fancy popover pan for these. From experience, I can say with certainty that muffin tins will work just fine; you’ll just end up with a slightly more squat shape.

The recipe for those glorious, air-filled popovers is below (and in the video, duh!). Have fun, get baking, and check back to my channel soon for more videos.

PERFECT POPOVERS

Makes 12. (So…2 Rebekah-sized servings.) (I LOVE POPOVERS!) Recipe adapted from Martha Stewart Living.

WHAT YOU’LL NEED:

  • 2 1/2 cups warm whole milk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 6 large warm eggs
  • Softened unsalted butter for your pan

WHAT YOU’LL DO:

  1. Preheat your oven to 425 degrees Fahrenheit. Let your eggs sit in a pot of hot water for 10 minutes or until they’ve warmed up. Whisk eggs together, then set aside.
  2. In another bowl, whisk together the milk, flour, and salt. Add your eggs and continue whisking.
  3. Put your popover pans in the oven for 5 minutes, then remove and brush the cups with butter. Fill each about 3/4 full with batter (and add any desired toppings!) and bake for 20 minutes.
  4. Reduce the oven temperature to 350 degrees, then continue baking for about 25 minutes or until the popovers are a dark golden brown.
  5. Let them stand for a few minutes, then remove them from the pan and poke with a toothpick just before serving to let out some of the steam. Serve warm!

 

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