Just The Recipe - Village Baker Popovers

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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Village Baker Popovers

Created by Chuck,

Description

Ahhh.... warm, fluffy popovers. Has there ever been a better excuse to eat butter?

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Makes

1 cup flour
1/4 teaspoon salt
3 large egg, room temperature
1 cup milk, room temperature
1 tablespoon butter, melted
2 tablespoons butter, cut in 6 pieces

Methods/steps

Spray popover pans with Pam. Preheat oven to 425 and set the rack in middle of the oven. Preheat popover pan in oven about 2 minutes.

Blend flour, salt, eggs, milk, and melted butter until mixture is the consistency of heavy cream, about 1-2 minutes with an electric mixer. (Batter can be made ahead of time and stored in the refrigerator, but should be used at room
temperature)

Place 1 small piece of the cut-up butter in each preheated cup, and place the pan back in the oven until butter is bubbly, about 1 minute.

Fill each cup half-way with batter and bake 20 minutes.

Reduce temperature to 325 degrees and continue baking 15-20 minutes more. Serve immediately with softened butter.

Additional Tips

Popovers pop up better if all the ingredients are at room temperature before cooking. So take your eggs and 1 cup of milk out of the refrigerator at least 30 minutes before you get ready to make your popovers.

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