Is it sad that it’s Monday and I’m already thinking about the weekend?
I feel like toast has a reputation for being the convenient, fast breakfast we all go for in the morning because let’s be honest, life is too hectic (and every extra minute of sleep is precious!). Popovers, on the other hand, are how toast should be enjoyed on the weekend: lazily, with a cup of coffee, a caesar, maybe even a mimosa or two, and with spreads that are not just butter. Weekend means brunch, and brunch is a time to pimp up your breakfast!
Popovers are crazy easy to make, there’s next to no prep, and are only made up of six ingredients, and chances are very high that you already have them. It’s like it was meant to be. Popovers are already in your kitchen and you didn’t even know it.
Here’s what you’ll need:
- 1 cup of flour
- 1 cup of whole milk, at least room temp or warmed
- 2 eggs, room temperature
- 1 tablespoon of unsalted butter, melted
- 1/8 tablespoon of salt
- vegetable oil
- Muffin pan or popover pan
Yields 6 large or 12 small (regular size muffin pan) popovers
Preheat your oven to 450 degrees fahrenheit.
Whisk together the eggs and warmed milk. Next, mix in the cup of flour and salt until there are no lumps remaining. Finally, add in the melted butter and mix until fully incorporated. The batter should be thin and smooth, and can be transferred into a large measuring cup or anything with a spout for easy pouring. Variation: Add some herbs (fresh or dry) to the flour to make things interesting!
Once the oven is preheated, grab your pan and pour in enough vegetable oil to only just cover the bottom of each mould. Place the pan back in the oven for 5 minutes, until the oil starts to lightly smoke. Remove the pan, and then carefully fill each mould three quarters of the way with batter (this should be done as quickly as possible). Place pan back in the oven for 20 minutes – it’s important not to open the oven at all! After 20 minutes, lower the temperature to 350 degrees and bake for another 15 minutes.Variation: Add some shredded cheese (I’ve tried gruyere and swiss) on top of the poured batter, it gives the popovers a little zing!
The popovers should be light and puffy, and crunchy on the outside. The inside should be hollow, giving you lots of room to smother on anything you like: peanut butter and jam, hummus, avocado, cinnamon and honey, strawberries and maple syrup, or scrambled eggs. I’ve done pretty much all the above, and they’re insanely delicious. I think I’ll get extra fancy with some cream cheese, lox and capers next time…