and really…it costs next to nothing! In preparation for our big move I have been attempting to eat us out of house and home. By this I mean I am honestly giving it my all to cook every last thing we have in our pantry. every jar of unmarked grain boiled, every last ounce of flour baked, random jars of beets and pickles from previous canning experiments mixed into something, see where I am going with this? It has actually made for some really nice suppers though. We had wild rice the other night that was killer. I have mixed ramen noodles minus the package of flavoring into many recipes with quite a bit of success. And popovers. That is a way to bake up some flour and some oil into a perfectly eggy and soft inside crispy crunchy outside perfection. I.love.popovers. And recently I found out that that is some sort of English terminology for a quickie. Hm. I have the recipe ingrained in my head. It is from The New York Times Cookbook, whatever edition I have I am not sure but it is old with no cover so I can’t say. Sorry Julia, yours just isn’t as good! I never thought I would say something so sacrilegious but I am always honest on this blog. Hers just aren’t as crisp on the outside and don’t quite pop enough for my liking. Anyways here it goes-
mix 1 cup flour, 1 cup milk, 1 tbs. oil, 2 eggs and a 1/2 tsp. salt put into a steaming hot, greased popover pan (filling each cup about half way) then into a 400 degree oven for 35 min. no peeking. Slather with some jam and butter and oh my. Rivals with the english perhaps.
4 thoughts on “popovers…the best breakfast money can buy”
While I don’t have my popover recipe memorized I should, I make them all the time. The recipe I use is from the Yellow Farm House Cookbook. Dee-lish!
i will have to check that out!
Do you have to have a popover pan, or will a muffin tin work? Frankly I have no idea what a popover pan is! 🙂
well you can’t use a muffin tin sadly! Popover pans are necessary. They allow air to flow around each cup.