We had family celebrations on Christmas Eve and December 26 so Christmas Day found my Hubbers and I alone for dinner. I cooked a small prime rib and a few sides, a very low-key and easy dinner. I also made a batch of popovers. I've made them before but it was obviously a while ago because my Hubbers didn't remember ever having them. Now that he remembers he wants them again, and soon! I think a batch will accompany our soup dinner tonight!
Popovers are a light, hollow roll that "popover" the tops of the pan. A special-purpose popover pan is ideal for these as the sides are straighter and cause the rolls to rise over the top. Muffin pans can be used, they just won't rise as high.
They are very easy to make, one bowl and a whisk does the trick. The key to making good popovers is warming up the pan before putting the batter in. Then, no opening of the oven while they are baking! Once baked they should immediately be removed from the pan and put on a wire rack so they don't lose their crunch. In addition, poking a small opening in the popover lets the steam escape.
I made plain popovers on this evening, but they can be sweet or savory depending on what you add to them. Cheese, herbs, chocolate, or small bits of meat or fruit are all great additions. Of course, butter and jam or jelly always work!
3 large eggs, room temperature
1 1/2 cups whole milk, room temperature
1 1/2 cups flour
1 1/4 teaspoons slat
Put a nonstick popover pan on oven rack in lowest position, preheat oven to 450 degrees.
Combine flour and salt in a small bowl, set aside.
Combine the eggs and milk in a large bowl, whisk together until very frothy, about one minute. Add the flour mixture and whisk until the batter is the consistency of heavy cream with some small lumps remaining. (Don't be afraid of the air bubbles, they help the popovers to rise!)
Remove heated popover pan from oven and spray with baking spray. Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes.
Immediately remove popovers to wire rack and poke a small opening in the side of each with a paring knife. Serve right away.