Pop It Like It’s Hot – Popovers

Remember how we told you in our challah recipe that making bread isn’t actually that daunting? Well, it still isn’t! And these pop-overs are proof of that. I whipped them together as a side and they were the perfect puffy compliment to our dinner. Also, because the steam “pops” the middle of them, it leaves room for you to get creative. Fill them with custard, berries, steak tips and sauce. (What?! Yes, go with me on this one. Think: Ghetto beef wellington.). These little guys are so versatile you can use them as a side dish, at brunch, or as a dessert. Also, bonus, you don’t actually need a pop-over pan. I’m all about having an excuse to buy another kitchen gadget or pan, but a muffin tin works just as well.

  • 1 cup flour
  • 1 tsp salt
  • 3/4 whole milk
  • 4 eggs, room temperature
  • 2 tbsp melted butter

Preheat the oven to 425 and swipe your muffin tin with butter. Place it in the oven while it preheats. It’s best to use a hot tin to create steam when the batter hits it. In a mixing bowl, combine all of the ingredients and whisk until smooth. The batter will be pretty liquid-y, you don’t want it to be thick.

Take the hot tin out and pour in the batter. Bake for roughly 20 minutes and whatever you do, please don’t open the oven to check on them! They won’t get to their full puffed up glory if cool air hits them before they have a chance to crisp on the outside. Enjoy them hot or store them in an airtight container for up to 3 days.

Popovers

Happy Eating, XO.

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