Sunday, February 15, 2009


Traditional Popovers
At my first dining experience at the Cliffhouse in San Francisco I was introduced to popovers. A light and flaky treat that's served with butter or jam. Here's a wonderful recipe that came with my popover pan.

1 1/4 flour
1/4 tsp salt
3 large eggs
1 1/4 cup milk
1 tbsp melted butter

2 tbsp butter cut into 12 pieces

Oil or spray nonstick vegetable oil in the pan. Heat the oven to 400 degrees and set the rack in the middle of the oven to warm. Blend the flour, salt, eggs, milk, and melted butter with an electric or hand mixer for 1-2 minutes until you have the consistency of heavy cream. (You can mix the ingredients ahead of time and place in the fridge but the batter should be used at room temperature before placing in the oven).

Put a piece of butter in each of the popover tins and place in the oven for about 1 minute to melt. Take the pan out and fill each tin 1/2 with batter and bake at 20 minutes.

After 20 minutes, reduce the temperature to 300 degrees and bake for an additional 15-20 minutes. Be careful not to burn.

Popovers are best served warm right from the oven. Serve with butter, jam or other savory spreads.

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