Thursday was my lovely friend Evelyn’s birthday. I went down south today to play with her, and made these popovers as a birthday treat. Popovers are incredibly simple in terms of ingredients, but getting them to puff up and “pop over” the edge of the tin is notoriously difficult. You’re supposed to use a special popover pan, but all I had was a muffin pan so I used that.
Popovers a la AllRecipes.com (made 10 for me)
1 cup AP flour
1 cup milk
1/2 tsp salt
1. Make sure the eggs and milk are at room temperature. Whisk together.
2. Combine salt and flour, and don’t pack the flour when you’re measuring it out.
3. Mix wet ingredients into the dry mixture, and stop right when they’ve just blended together. There will still be lumps in the batter.
4. Preheat the oven to 450 degrees. When it’s about five minutes from being done preheating, stick the empty muffin pan in the oven. Basically, you want the pan to be hot before you pour the batter in.
5. Take the pan out of the oven, spray or butter generously, and fill each tin halfway with the batter. Turn off smoke alarm, open all doors, and apologize to roommates.
6. Bake at 450 degrees for 15 minutes, then turn the heat down to 350 degrees and bake for another 10. When you take the popovers out of the oven, pierce a hole in them with a knife to let the steam out so they don’t collapse. Take them out of the pan to cool.
7. I drizzled them with a runny chocolate frosting that I made, but it was kind of gross so I won’t post the recipe to that.