Note: I've updated this popover post - find it here!


This morning I made popovers for breakfast. They were delicious, airy, and eggy, but they didn't quite 'popover.' Last nite Mindy convinced me that to make a good popover one must have a popover tin (rather than subsituting a muffin tin). I now agree. The recipe I used was somewhat styled after Martha Stewart's Perfect Popovers. Here is the recipe with my modifications.


Preheat oven to 450F In one bowl whisk 1 C unbleached all-purpose flour and 1/2 tsp fine sea salt. In a second bowl whisk 2 eggs, 1 C heavy cream, 1/4 C milk, and 1 tbl melted butter. Slowly add dry mixture to the wet mixture and stir just until combined. Fill greased and floured muffin tin cups 3/4 full. Bake for 15 min. at 450F and then reduce heat to 350F and bake for 15 more minutes or until golden brown and crusty. Remove from tins onto a wire rack and serve immediately. These delicate and wonderful creations need no accompaniment. Just look at this luscious and moist crumb.


I had some left over batter and since all of the ingredients seemed to be in order I decided to try using this as a pancake batter. I was quite pleasantly surprised! I think I may be making this batter in the future soley to use for pancakes. They tasted somewhat like Swedish pancakes (Hrm. . must be all the butter and heavy cream. . .) and had a perfect texture.


tart and roll

onion tart