Popovers

Popovers are so easy to make, you could engage a child in the activity (and he or she would probably love it!). For a time, I made these from scratch in the mornings, before work.

Popovers are best piping hot from the oven. They've a light, airy feel - and make a nice alternative to 'heavier' breakfast breads.

~ Have an easy, relaxing weekend! ~

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POPOVERS (Yields 12 popovers)

Time: 35-40 minutes of mostly baking time

Adapted from "Pretend Soup and Other Real Recipes" by Mollie Katzen and Ann Henderson; this child-friendly version appeared in NY Times Magazine (as usual, I never wrote down the issue)

About 2 tablespoons (~30g) butter

2 eggs

1 cup (~240ml) milk

1 cup (~130g) all-purpose flour

1/4 teaspoon (~1g) salt

Extra butter, jam, honey or maple syrup for popovers

Preheat the oven to 375 degrees Fahrenheit (~190 degrees Celsius or moderate/medium-hot oven). Melt the butter. Brush insides of 12 popover or muffin cups with melted butter. Break eggs into a mixing bowl, add milk & beat well. Add flour & salt and whisk until reasonably well blended - it doesn't have to be perfect.

Use a 1/4 cup (~60ml) measure with a handle to pour batter into each popover/muffin cup. They should be a half to two-thirds full. Bake 30 minutes without opening the oven. Remove popovers and prick with a fork to let steam escape. Serve immediately with butter or jam. (They also taste great dipped in honey or maple syrup).

(Images via Just a Taste and twenty-two pleasant.)