Popovers

Popovers are one of those charming breakfast foods that are impressive and yet deceptively easy to make. They are probably the easiest way to get hot bread on the table on short notice, and I think they’re a great way to get your toes wet if you’re thinking about baking bread but feeling a little wary of the whole process.

This recipe was named The San Francisco Chronicle’s best recipe in 1993, and it was pretty foolproof and easy.

For 10 popovers

• 1 cup flour
• 1 cup milk
• 2 eggs (1/4 cup total)
• 1/2 teaspoon salt
• 1 tablespoon melted butter or vegetable oil

Preheat the oven to 400 degrees. While the oven is pre-heating, put a well greased cupcake tin on top of a baking sheet and let it heat up in the oven. You can also use popover tins, but who owns those?

While the oven is preheating, whisk together all your ingredients until the better is very smooth. Let it sit for a few minutes, then whisk it again. You can add also pepper and/or herbs at this point. When the oven is hot, carefully open the door and slide the baking sheet and cupcake tin out. Fill the cups with batter to about half full. If you’re not sure what half is, less is more for popovers. The batter will at least triple in volume as it bakes!

Slide the baking sheet back into the oven, close the door, and DO NOT PEEK for at least half an hour. At the 30 minute mark, check on the popovers. If they look like they are forming a crust, carefully stab each with a long knife. This will allow some steam to start escaping from the interior of the popovers. Bake for about five to ten more minutes, until they are golden brown. Turn the oven off, open the door a little, and let the popovers cool down a little in the oven. This, along with stabbing them earlier, will keep them from collapsing. You can eat the popovers as is,, top them with butter and jam, or slice them open and fill them with meat, cheese, or other fillings. The possibilities are endless.

The interior of the popover is similar to that of a choux, or cream puff. It's soft and almost pudding or custard-like when hot, and flakey and bready when cooled down. And it's mostly air, so feel free to indulge in more than one!