Breakfast on the weekends is a rare occasion at the Table for Two household. We’re usually catching up on sleep from the lack thereof during the week and when we wake up, we’re usually ravenous so we grab cereal and milk and plop down on the couch to waste away our morning. In all honesty, I’d love to have breakfast more on the weekends because like they say, breakfast is the most important meal of the day and being a lover of all things cooking, it’d get me to explore more in the breakfast realm.
When I spotted these popovers on The Kitchn, I immediately knew I had to make them soon. Popovers have always been on my “to-make” list but I always overlooked them when I planned menus because in my mind, I only thought of them for breakfast and like I just mentioned, I don’t make breakfast all too often.
It’s also a rarity that I go to happy hour with my coworkers after work. We finally went this one evening after we all agreed to immediately leave at 4:30 on the dot and stop answering emails. We knew if we continued to do “one more email,” we’d just end up getting stuck at the office. Anyway, so we went to BLT Steak (trust me, we aren’t made of money, we went because they have $5 drinks during HH and their appetizers are to die for and affordable..probably the only time BLT is affordable, haha) and they had amazing popovers. They give them to you in a cute basket after you order your drinks and food. If only all restaurants did that! Popovers just seem that much more elegant than a regular dinner roll.
I came home that evening and put popovers on my list (again). And never came around to it (again).
Several months later, I decided it was time to make them for breakfast (although you can make them for any meal). I also wanted to challenge myself and see if my popovers would actually stay inflated. I’m glad they did and didn’t deflate my spirit (HAHA I’M SO FUNNY).
I didn’t realize that popovers are so easy to make. You literally throw all the ingredients that I know you ALL have in your pantry, in a blender (OR if you don’t have a blender, you throw it in a bowl and whisk away!) and then bake for 30 minutes in a muffin tin. They aren’t intimidating AT ALL so don’t you think you can’t make these! The secret is to not peek! Just keep the oven door shut until they’re ready and they shouldn’t deflate at all :)
Make some for your father on Father’s Day this Sunday!! I’m sure he’d love some!
Source: From The Kitchn
Yield: 8 large popovers | Prep Time: 5 minutes | Cook Time: 30 minutes
1 cup whole or 2% milk
2 large eggs
3 tbsp. unsalted butter, melted and divided
1 cup flour
1/4 tsp. salt
- Preheat oven to 450 degrees.
- In a blender, combine milk, eggs, and the 1 tbsp. of butter until combined. Then add in the flour and salt. Blend until frothy and bubbly.
- Let the mixture sit for about 10 minutes
- While the mixture is sitting, place muffin tin into oven to warm for 2 minutes, then using a pastry brush, brush the 2 tbsp. of the melted butter in the cavities of the muffin tins. Set aside.
- Whiz/blend the batter one more time before pouring the batter evenly into the muffin tins.
- Place pan in oven and bake for 15 minutes.
- After 15 minutes, WITHOUT opening the oven door, reduce the heat of the oven to 350 degrees and bake for 15 more minutes.
- After that, you can open your open and remove the popovers. They should feel dry to the touch and have a slightly hollow sound when tapped on.
- Turn the popovers onto a drying rack and cut slits in the bottom of each popover to let the steam escape.
- Cool enough to be handled and eat immediately. I’ll say that they definitely don’t taste as good a few hours later and definitely not the next day.
Julie’s notes: You can certainly add cheese on top of these popovers before baking them or add some chives or rosemary. It’s very interchangeable and versatile. We loved ours with strawberry jam :)
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