Sky High Popovers
Mmmm. Some days when you get home from school, nothing will do but a fresh-from-the-oven popover, a hot, crispy, buttery puff of ethereal deliciousness. Sadly, for us at CT, there had been more than a few at-home popover failures. (Or, as we like to call them, pop-unders.) Then we stumbled upon a killer recipe from our favorite Contessa, Ina Garten, and played around with it for a while to make it a little easier on the waistline and on the prep. Now squatty popovers are a thing of the past.
Check it out – with only five ingredients (six if you count the cooking spray) and a hot, hot oven, you can magic-up popovers in about the time it takes to watch Family Guy. The trick to sky-high success is to have all ingredients at room temperature and to keep close tabs on the time.
Sky High Popovers
(adapted from Barefoot Contessa Parties)
Ingredients
1 1/2 tablespoons butter, melted
1 1/2 cups flour
3/4 teaspoon kosher salt or whatever you have
3 extra-large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
To Prepare
Preheat the oven to 425 degrees
Spritz popover pans or muffin tins with cooking spray. (You can use softened butter to grease the tin if you don't have any spray.) You'll need enough pans to make 12 popovers.
Whisk together the flour, salt, eggs, milk and melted butter until smooth. The batter will be thin. Fill the popover pans about half full and bake for 26 minutes. Do not peek or they will flatten!
Eat immediately. (If you eat them with sweet butter and jam, we won't stop you.) Or try to wait and bring them to the table to share. We said try.
Want to buy the lovely Contessa's book? Click on the Contessa in the box.
The Place For Teens Who Love To Cook And Eat
