Popovers

When I worked at the Rotunda in San Francisco, they served these huge warm popovers with strawberry butter. You know, instead of the usual bread. They had a full time guy in the kitchen, all he did was bake popovers. Big hit. They are scrumptious. I often serve them with soup. It’s such a great recipe, because they are so easy to make, they look impressive and they are a winner at the table. By the way, they are hollow inside. Just so you know.

Special equipment

Muffin pan

• 3 eggs
• 1.5 cup /360 ml milk
• 1.5 cup /360 ml flour (preferably bread flour)
• 1 tbsp butter, melted or oil
• 1/4 tsp salt

1. Preheat oven to 450F/230C.
2. Mix all the ingredients well by adding milk, egg, butter and salt first, then 1/2 cup (120 ml) flour at at time. I use a blender when I’m in a hurry otherwise a whisk will do.
3. Grease muffin pan well and pour the batter.
4. Bake at 450F/230C for 15 min then lower the heat to 350F/175C and continue baking for another 15 min or until the popovers are popped and golden.
5. Serve immediately.

Yields 12 large popovers

Suggestions

Add herbs or spices to the dough.