Saturday, February 4, 2012

Popovers - The American Answer to Yorkshire Pudding

Oh, how I love these special treats! Delish! And the only time I ever eat them is at The Rotunda at Neiman Marcus. Ok, more exactly, I have only eaten popovers the two times I've been to Neiman Marcus for lunch but I fell in love immediately!
Follow my blog with Bloglovin

Ogden Nash  said it best:
Let's call Yorkshire Pudding
A fortunate blunder:
It's a sort of Popover
That turned and popped under.
The Basic Popover Recipe
4 T butter, melted
6 eggs, beaten
2 cups milk (whole)
2 cups all purpose flour
1 t salt

Preheat oven to 425F
Grease the custard cups, ramekins or popover pan with butter, well
Preheat custard cups, ramekins or popover pan for 2 minutes 
Spoon 1/2 t butter into 6 of the custard cups, ramekins or popover cups
Whisk together eggs and milk until frothy (see photo)
In a second bowl whisk together flour and salt, then add egg mixture
Mix batter very well until complete combined
Pour batter into cups, ramekins or popover cups until just about half full
Bake for EXACTLY 30 minutes and DO NOT PEEK!
Remove from oven and cool 10 minutes
Enjoy warm with Strawberry Butter

Chicago Metallic Popover Pan - You can also use a custard cup or ramekin

Strawberry Butter

1/2 Cup butter at room temperature
1/4 Cup strawberry preserves

Mix both ingredients together with a fork, well
Pour into silicon ice tray and chill 
serve with warm Popovers.

1 comment :

  1. Thank you for sharing this recipe on your lovely blog! We shared it with our Facebook fans.