I have these fond memories of my mom making popovers as a kid. I don't know why I remember them so fondly. Maybe because we had them so infrequently? Why mom? Why didn't we have these more often? They are so easy to make!
For those of you not in the know, a popover is a muffin like thing, except it is hollow in the center. The exterior is slightly crisp, and the interior is sort of custard-y. Some of the popovers get a hole in the bottom, those were Blockette's favorites.
I used the recipe for Julia Child's popovers from Cup of Mai, with one big exception...instead of combining the ingredients with a whisk, I used a blender. The recipe says to sieve the batter if it is lumpy, but if you use a blender there aren't going to be any lumps! See...easy!
I got 9 popovers using a regular old muffin pan. I'm sure if you use a proper popover pan, you won't get as many popovers. I also put the batter in the muffin cups on the outside border of the pan. I feared the popovers wouldn't get hot enough or enough air flow if they were in the center muffin cups. I haven't a clue if this was an accurate assumption, but with only batter to fill 9 of the muffin cups, I figured it couldn't hurt.
Julia is probably rolling over in her grave, but I did not use whole milk. The popovers "popped" properly and tasted just fine using skim milk.
We ate our popovers as sort of dinner roll, so with 9 popovers, there were leftovers. Since popovers taste best warm, I reheated the leftovers for about 10-15 minutes in a 350F oven. They were almost as good the second time as they were straight from the oven.
For some reason every picture I took of the popovers had this weird orange shine. The picture I posted only had one funky popover so I used that one. As far as I can tell, the discoloration is from the flash on my camera. You'll just have to take my word that no popovers had any shiny orange spots.
Bad photography aside, I'll definitely be making these popovers again.
Popovers from Cup of Mai
1 cup whole or 2% milk at room temp
1 cup of all purpose flour
1/2 tsp salt
3 eggs, at room temp
2 tablespoons unsalted butter, melted
Preheat oven to 425F. Mix all ingredients together with a whisk to form a thin batter. Sieve the batter if its lumpy. Pour the batter into individual grease muffin cups or popovers pan, about 3/4 full. Bake them in the oven for 25 minutes. Turn down the oven temperature to 350F for 15 minutes.