Welcome! I’m very excited to be hosting this edition of Tuesday’s With Dorie. I have the pleasure of hosting this week with Paula of Vintage Kitchen Notes. The recipe is by Marion Cunningham, who died last month at age 90.
Before making this recipe I’d only had one opportunity to eat a popover. It was in Dallas, TX, about 9 years ago. My co-workers from the Jewish Federation took me out to lunch on one of my last days with them to the original Neiman Marcus. The resturant there serves lunch, and instead of bread, they served popovers.
The other day, my friend Caroline posted a picture on facebook of some crepes that her son Cal (age 10) had made, and I asked if he’d like to come over and make popovers with us. He did, and they came over to bake on Wednesday morning. I was pretty happy to be baking on what would have been Julia’s 100th birthday. AND I couldn’t have found an easier recipe to make with kids than this. Cal was very good at cracking eggs, but needed a lesson in the correct way to measure flour.
Once the batter was in the pan,
and while the popovers were in the oven, Cal busied himself by making oragami hats and figures with Dorothy.
he made the crown at home for her, it was really super cute and thoughtful of him.
And then….finally….the popovers were done! They really grew while they were in the oven.
But, the popovers were stuck! Either the pan wasn’t buttered well enough, or my old and tired muffin tins are ready to be replaced. We got one out without any trouble, but the others required a bit more elbow grease, and got a bit mangled in the process. But it didn’t matter! They were delicious
I served them with butter, and the kids chose what to go with it…honey, strawberry jam or peach/bourbon/vanilla jam. I tried all three, and they were each delicious. The popovers rose amazingly high and were hollow and slightly custardy in the middle. So much fun! They only took a minute to mix up–you should make some this weekend! When I bake them again, I might add a bit of vanilla to the batter, and cut down on their total time in the oven, but not by much.
From their name, which inspires smiles, to their puffing power, popovers have magical appeal. many of us have fond memories of the messy thrill of eating popovers dripping with butter and honey. Here’s a method that turns out beautifully puffed popovers with golden crowns, crispy crusts, and custardy interiors.
1 cup all purpose flour
1 cup whole or 2% milk, at room temperature
1/2 tsp salt
3 large eggs, at room temperature
2 Tbs unsalted butter, melted
melted butter, for greasing the popover cups (or muffin tins)
Position a rack on the lowest rung of the oven and preheat the oven to 425. Butter or spray nine 3/4-cup glass custard cups or 10 1/2-cup muffin cups. If you’re using custard cups, place them on a jelly-roll pan, leaving space between each cup. If you’re using muffin pans, you’ll need to use two 12-hole muffin tins because, to give the popovers ample air circulation, you won’t be filling all of the holes.
Pour all the ingredients into the container of a blender and whirl until smooth. (this can also be done in a food processor or in a bowl, using a rotary or hand held beater) Strain the batter if it is at all lumpy.
Baking the Popovers For the custard cups, pour 1/3 cup batter into each cup, dividing any extra batter among the cups. For the muffin cups, use 1/4 cup of batter for each cup, filling alternate cups in each tin so that every popover has puffing space. Bake, without opening the oven door, for 25 minutes, until the popovers are puffed, nicely browned and crisp on the exterior. Turn the temperature down to 350 and bake for another 15 to 20 minutes to help dry out the interior, which, no matter what you do, will always be a little doughy in the center. (some people love this part, others pull it out) Serve immediately
Storing Popovers are at their puffiest right out of the oven. You can hold them at room temperature for a few minutes, or wrap them airtight, freeze them for up to a month, and reheat them in a 350 oven for 10 to 15 minutes, and they’ll taste good–but never as good as just baked.
note: I baked them a second time this past weekend, with a bit of vanilla–which I couldn’t taste, and less time at 350, I definitely liked that texture better, I think they were in the oven for 10 minutes at 350. I also tried buttering the tin with non-melted butter, and they still stuck. It might be time for new muffin tins. Mine are VERY beat up. Anyone want to send me Williams-Sonoma gift cards?