When I was in high school, one of my closest girlfriends used to make the most incredible popovers. While she is no longer with us, and I never got her specific popover recipe, there has always been something deeply sentimental to me about making popovers because of her.
The kicker with popovers is that you must follow the directions and recipe to a "t". Popovers are a finicky beast and all the steps must be done just right to be a success; fighting the temptation to open the oven and check them is always hardest for me, but it is critical for the popovers to rise properly. To this end, you can use a regular-old-normal muffin pan, or you can get a popover-specific pan (much deeper) like I have, here.
Mark Bittman's recipe from The New York Times is different from the "typical" plain popovers I have had because he -- brilliantly -- recommends adding thyme. Whether you eat these for breakfast by themselves or use them as a side dish for a dinner, rest assured you will not be disappointed.
Preheat oven to 425 degrees.
Ingredients:
5 tbsp. melted butter
2 eggs
1 cup milk
1 tsp. sugar
1 tsp. salt
1 cup all-purpose flour
1 1/2 tsp. fresh thyme
FIRST: Make sure you've got everything ready to roll, ingredient-wise. Then, take about a teaspoon of melted butter and pour it into the base of each cup. Place the baking pan in the oven with the melted butter while you work.
MEANWHILE: While the butter and pan are in the oven, beat the eggs, milk, 1 tablespoon butter, sugar, and salt. Then, gradually add the flour and thyme, making sure the mixture stays smooth the entire time. No lumps!
THEN: Take the tin/pan out of the oven and fill each cup halfway for a muffin tin, a little more for a popover pan. Keep in mind that a popover pan has longer, narrower cups, so they will have farther to rise to fill them.
FINALLY: Bake the popovers for about 15 to 20 minutes. Do not open the oven (NOTE: After 30 minutes of cook-time total, you may take a peek if you just can't resist). Then reduce heat to 350 degrees; continue baking for 15 minutes, or the popovers have puffed and browned. Finally, remove the popovers from the pan immediately and serve hot.
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