This Sunday I decided to make popovers. I’ve never tried them before. They were so easy to whip up and bake. I combined a few recipes.
Popovers are called so because they literally pop up out of the muffin tin while they bake. Apparently they are an American version of Yorkshire Pudding. I was so surprised when I saw them — they almost hit the oven rack above them! So be careful — make sure your popovers have enough room to pop up!
The dough reminds me of a choux pastry — it is airy and eggy. I guess you could add herbs to the batter or maybe a bit of sugar to make them sweet. I added a little bit of rum flavouring (the real stuff would be fine too) and a bit of vanilla extract.
Here’s what I used:
1 and 1/4 cup of 2% milk
1 and 1/4 cups of white flour
1/2 tea spoon salt
1/2 tea spoon vanilla extract
1/2 tea spoon rum extract
3 tablespoons melted butter (2 for the muffin tin and 1 for the batter)
Here’s how it’s done:
All you do is beat the eggs and milk on medium speed for a few minutes, then add the remaining ingredients and beat on low speed until all is blended. You will see tiny bubbles in the batter. Taste it and add more flavourings if you like. Then melt the butter (in the microwave or on the stove), add 1 tablespoon to the batter and mix it. Use the remaining melted butter to brush the muffin cups — this step is VERY important.
Pour the batter into a muffin tin (12). Try to fill the muffin cups about 3/4 full (or less) because they sure will pop up!
Bake at 375 for 30 minutes. Do not open the door while they are in there. When they are done, take them out and prick them with a fork to let the stream rise out.
You can eat them alone or with whipped cream. I enjoyed mine with passion fruit and a cup of coffee. I would like to try a herbed version one day – or add a bit of sugar to the batter to make them sweet.