
Custardy Popovers - Recipe by Mollie Katzen from The Moosewood Cookbook
Ingredients (makes 12 popovers)
- 2 to 3 Tbsp melted butter, for the 12 space muffin pan (alternatively I love giant pops in a jumbo 6 space muffin pan)
- 2 - 4 large eggs
- 1 1/4 c milk
- 1 1/4 c flour
- 1/2 tsp salt
- Optional: Fresh herbs or grated cheese
Directions
Preheat the oven to 375. Brush butter on the inside of the muffin pan. Mix together the eggs and milk (more eggs=more custardy pops). Add the flour and salt, and whisk until well blended. It's perfectly okay if there are a few lumps. Now is the time to add herbs or cheese if you want them baked inside the popovers (I like chives or grated parmesan, but often I use nothing). Fill each muffin cup about 1/2 to 2/3 full. Bake 25 minutes if using 2 eggs, 30 minutes for 3 eggs, and 35 minutes for 4 eggs. Do the best you can in not opening the oven baking (cooling of the oven might deflate the perfect pops). Remove the popovers from the pan immediately, and prick each with a fork to let the steam escape to keep the popover shape. Serve immediately.

Wow! Honestly! Popovers are my most favorite thing! So good!
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