I’ve mentioned to a few people recently that I’ve been making popovers to dip in soup. As it gets to be fall and winter, that time where we all want warm comforting food, popovers are perfect. The reaction is always “Ooohhh, popovers?!? I haven’t had a popover since I lived…..where there was this place called….where the popovers were amazing.” I agree! Popovers are amazing! They are so simple to make too!
Just about the only excuse to not make popovers is you don’t have the “right” pan. I felt that way until I bought mine (recently) so I understand. You can make them in heat resistant mugs as well or just bite the bullet, spend the $20 and have delicious popovers all the time. The only ingredients are flour, salt, butter, milk and egg so chances are you will never have to worry about an extra stop at the grocery store.
With how easy they are I plan to make them until Matt gets sick of me making them. And then I might still keep making them. There is just no better soup dunker than a delicious popover….Honey and butter oh yum! At under a hundred calories, really what’s stopping you???
- 1 cup all purpose flour
- ½ teaspoon sea salt
- 1 cup 1% or 2% milk
- 2 large eggs, room temperature**
- 1 tablespoon butter melted
- **run eggs under warm water for a couple of minutes to bring to room temperature before cracking
- Heat oven to 375, spray popover pan with cooking spray.
- In a small bowl lightly beat the eggs, add milk and let sit for 30 minutes.
- In a medium bowl sift together sea salt and flour.
- When 30 minutes has passed, add eggs and milk to dry ingredients, stir with a whisk to remove lumps. Add melted butter and blend well.
- Divide batter evenly between cups. This recipe will make 9 popovers in a popover pan filled to slightly above half full which puffs up nicely. If you have larger cups adjust serving size so approximately half to two-thirds filled with batter.