Popovers – Steam-powered magic

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It’s kind of a culinary miracle to me that a very thin, pancake-like batter bubbles up into crunchy, hollow popovers ready and willing to support the toppings you deliver them. They’re so fast to make with ingredients you have on hand, and the little guys in the recipe below are less than 100 calories a pop(over).

Here are some basic tips to creating crunchy, crave-worthy popovers.

  • The pan – Shoot for a vessel that conducts heat well, and preheating helps. For these beauties, I used a Lodge L5P3 pan (They don’t pay me to say this. Neither does Walmart, but they had the cheapest price at around $11). It comes pre-seasoned and ready to go, so I lubed it up with melted butter and let it preheat with my oven. The straight sides and its ability to hold heat are what help propel the popovers to glorious heights. This makes mini popovers, and they rise at close quarters, but the crunch, browning and lift are amazing.
  • The batter – The batter should be thin and bubbly, so you can shake or blend the heck out of the liquids, but as always, treat the flour tenderly. The more you mix flour, the more gluten is developed and the chewier your final product. So I put the liquids into a shaker and shake the heck out of them…a blender works well here too. Then I gently stir in the flour just until it’s combined.
  • The pressure valve – Steam is what creates the popover’s height, but it’s what can leave them soggy inside, which isn’t a good look. When the popovers come out of the oven, find a crevice and pierce it with a knife to release the steam and keep your crunchy creations from soggy sadness.
Sky-high mini popovers
 
 
:
: Bread
: 6
Ingredients
  • ½ cup sifted all-purpose flour (60 grams)
  • ⅛ teaspoon salt
  • 1 large eggs
  • ½ cup milk
  • ½ tablespoon butter, melted
Instructions
  1. Preheat oven to 425°. Grease 1 (6-cup) cast iron muffin pans with butter and place in the oven for 10 minutes as it preheats.
  2. Combine the flour and salt in a medium bowl. In a shaker cup or blender, combine milk and eggs and shake until foamy. Gradually add the milk mixture to flour mixture, stirring just until blended. Stir in the melted butter.
  3. Fill the the prepared muffin pans about two-thirds full with batter (39 grams each for the measurement-minded). Bake until browned, 32 to 35 minutes. They should have hollow centers when they come out of the oven.
  4. Pierce the popovers to allow steam to escape, and serve warm.
Nutrition Information
39g642g1g0g Trans fat: 0g9g1g Sodium: 75mg0g3g35mg

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