Popovers

March 27, 2010

If you have ever been to the famous Cliff House in San Francisco, then I know you’ve had their famous popovers! So so good, especially with a bowl of their fabulous clam chowder. Silly me because they always looked kind of daunting to make, when in fact, they are so so easy. I do have to say though, it took a few times to get it down to perfection. You can have popovers plain, or you can add whatever you fancy like fresh grated parmesan cheese, fresh chives, etc. In researching the origin of popovers, I learned that the resemblance of yorkshire pudding and popovers is coincidental, because the popover has gone through several changes before becoming the recipe that it is now, evidently popovers are purely american, according to James Beard and this link here. Please enjoy!

For more popover recipes, click here.

2 eggs, room temperature
1 cup milk
2 tbsp. unsalted butter, plus 1 tbsp. cut into tiny pieces
1 cup sifted flour
1 tsp. salt

Preheat oven to 450 degrees. Melt in your Microwave, the 2 tbsp. of butter, and let cool. In a medium size bowl combine the milk, and cooled butter. To your bowl add the two eggs, and whisk to combine. Measure out your flour, add salt, and stir to combine. To your wet ingredients add the flour, whisk to combine completely, (do not over mix). Place your tiny cut up pieces of butter into each muffin tin. Place pan in oven just until the butter melts. Divide batter evenly into your muffin pan, filling 2/3 full. Bake 20 minutes, reduce heat to 375 degrees, bake another 15 minutes or until puffed up.

Makes: 10-12 popovers

Total time: 45 minutes