I love Popovers. And years ago I found Ina Garten’s recipe for Popovers in her Parties cookbook. I made them back them and I remember that they turned out beautifully. They literally popped and were full of flavor. That first time I used a muffin pan because I didn’t have a fancy popover pan. So, this past holiday season, I picked up a popover pan at Target because it was on sale. I hoped to make the popovers for some occasion, but never got around to it. Until last week. I followed Ina’s instructions very carefully except that I only made half a recipe. There were just two of us, and I didn’t think I needed 12 popovers lying around. I whisked the batter. I warmed up the pan. I DID NOT open the oven. And my popovers sadly didn’t pop. Husband almost through them out. But I tasted one, and while, yes, it was dense, it sure did taste right. I slathered it in butter and pulled another one out of the pan. Yep, that one tasted darn good too! In fact, a day later all six of them were gone. But I never really did get over the sadness because they didn’t pop. What did I do wrong? Guess I’ll have to try it again, and again, and again…
Here’s the recipe in case you also want to try it and invite me over to check out the results. If yours pop, you’re coming over!
Ina Garten’s POPOVERS
1 1/2 T. unsalted butter, melted (plus softened butter for greasing pans)
1 1/2 cups all-purpose flour, sifted
3/4 t. kosher salt
3 extra-large eggs at room temperature
1 1/2 cups whole milk at room temperature
Preheat oven to 425.
Grease popover pans with softened butter. Preheat pans.
Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek!
Serve hot or reheat before serving.