Popovers

I’ll be flying solo in the kitchen this Thanksgiving and instead of my usual yeast rolls I thought I’d simplify things and make popovers instead. The batter is mixed in a blender and poured into a muffin pan. What could be easier than that?

  • 1 cup flour
  • 1 cup milk
  • 2 large eggs
  • 1/4 teaspoon salt
  • 3 tablespoons butter

1. Preheat oven to 450º.

2. Melt 1 tablespoon of butter, add it along with the flour, milk, eggs, and salt into a blender (or in a bowl with a wire whisk) – blend. Scrape down the sides of the blender with a rubber spatula and mix again. Let batter rest for a few minutes.

3. Take remaining 2 tablespoons of butter and cut into twelve pieces. Divide pieces in the muffin cups and place in the preheated oven until the butter melts – about 2 to 3 minutes. Remove from oven, using a pastry brush – brush butter along the sides of the cups.

4. Give the batter one more whirl in the blender and fill the cups halfway up. Place in oven and bake for 15 minutes, then turn down oven to 350º and bake for another 15. Note: Do not, I repeat, do NOT open the oven door under any circumstance! The popovers will deflate and your guests will mock you for years to come.

5. Remove from oven, take the popovers out of the pan and place on a wire rack. Pierce the bottoms with a knife so the steam escapes. Serve immediately.

Note: You can also make them ahead of time and warm up in an oven at 350º for 5 – 10 minutes.

 

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