Thursday, April 1, 2010

Foolproof Popovers

***Melissa d'Arabian's recipe for "Foolproof Popovers" is just that...foolproof!  These rolls are SO easy, that you won't believe it!  With the help of a blender, these come together in a flash.  On top of that, they puff up while baking and make a really cool presentation.  They puff up so tall, that you'll start to wonder if they're going to topple over.

One great trick that Melissa mentions during her TV show, Ten Dollar Dinners, is her "No Peek Rule."  Once the popovers go into the oven, DO NOT open the oven door until they are done.  That initial burst of steam from pre-heating the muffin tin helps them rise even taller.  You certainly don't want that steam and heat to escape from the oven too soon.

The inside of these popovers is creamy, just like Melissa describes.  They're light and airy, too....sort of hard to describe!  Strawberry jam made the perfect addition to ours.  After 35 minutes, my popovers were perfectly browned.  Try these today...You've probably already got all of the ingredients that you need on-hand!

Bon Appetit!***

Foolproof Popovers
Source:  Ten Dollar Dinners with Melissa d'Arabian

3 tablespoons melted butter, divided
2 eggs
1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour
1 teaspoon kosher salt

Special equipment: muffin tin

Preheat the oven to 400 degrees F.

Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.


Jes said...

These look delicious, I have to try them next week!

Alejandra Ramos said...

Oh I just love popovers!! These came out perfectly.

Cherine said...

A perfect treat!!

Nina B said...

They look lovely. Much better than when you use one of those "popover pans" and they look all top heavy.

JavaLuv said...

Made these for breakfast this morning. Delicious! I'd never had a popover before, but I know I'll be making these again and again.

MEOW said...

We call them Yorkshire pudding in Canada. Use fat from roast instead of butter. Serve with roast and fill with gravy...nummy