Thursday, February 10, 2011

Snap, Crackle, Popovers!!!

Nice winter's day breakfast....Mark Bittman's Popovers.
Kinda like Yorkshire Pudding...but no beef fat (which I'm actually kinda sad about)....because as we all know....Fat = Flavor!

So basically, it's a baked egg batter....but the trick to get it to puff up and "pop over" the edges of the muffin pan is preheating the muffin pan with the butter in it....


Here's the butter in the bottom of the muffin pan....
Now....into a 425 F oven to heat up.

While that's heating up, let's get the batter ready!


1 cup flour
1 cup milk
2 eggs
2 tablespoons melted butter
2 teaspoons salt (I used Bacon Salt)
1 teaspoon sugar
1-2 teaspoon(s) dried or fresh herbs (I used an Italian Mix)
Oh yeah, you'll need a whisk and a 1/4 cup scoop for dishing out the batter into the muffin pan

By now the pan should be nice and hot and the butter should be sizzling (maybe even a little browned)


Scoop in about 1/4 cup of batter per "hole"...it should be about halfway up the side...
and then put it back in the oven at 425F for 15 minutes.

After that, turn down the heat to 350F and let if go for another 10-15 minutes....
until it gets golden brown and crispy on the edges!
*Note: if you can, don't open the oven to check on it too much (or at all) so the popovers don't collapse.


Sure they look a little funny, but that's the point...to get them to "pop over" the edges of the pan!

Oh right, they should be eaten immediately while still hot and crispy on the outside and custard-y on the inside!


Great breakfast!
or you can use them as accompaniments to a meal...
like Yorkshire Pudding with a Prime Rib Roast...a little gravy on top would be good too!






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