Popovers

Sue and Peter recently sent me something I've been wanting for a while: a popover pan. Popovers are awesome because they are two things I love: bread and fluffy. I also like them because they give you the chance to invite someone to "pop over for a popover, pip pip!" Well, I guess you wouldn't have to say "pip pip" if you didn't want to.

Popovers are an interesting type of bread because they rise because of all the liquid in the batter, not because of any leavening agent. After they're baked, you'll find they are hollow -- a great place to put butter, jelly, jam, butter, honey or butter. They're also great with butter.

For my first time out, I used the trusty popover recipe from The Joy of Cooking. It's pretty basic -- milk, butter, flour, salt and eggs. Some recipes recommend starting with a cold oven, but this one suggested a preheat, so preheat I did. I've been told either method will work, though, so I guess it's a matter of taste. All ingredients should be at room temperature before you begin making the batter.

For my next batch, I'm going to add cheese and herbs to the batter -- I think savory popovers would be great with soup.


Basic Popovers (from The Joy of Cooking)

• 1 c. milk
• 1 T. butter, melted
• 1 c. flour
• 1/4 t. salt
• 2 large eggs, beaten

Mix together the milk, butter, flour and salt until just smooth. Beat in the eggs, one at a time, being careful not to overbeat. Fill six greased popover cups about three-quarters full (don't overfill) and bake immediately in a preheated 450 degree oven. After 15 minutes, lower the temperature to 350 degrees (without opening the oven). Bake about 20 minutes longer or until done. Serve immedately. Or if you're going to keep a few until later, pierce the tops to allow steam to escape. But I'd serve immedately. Cold popovers are kind of weird.


The food: Popovers
The verdict: So good, pip pip!