Here’s an easy but elegant addition to your recipe box!
I became acquainted with popovers as a child in my home state of Maine. In the summers we would drive the hour or so down to the beautiful Mount Desert Island (home of Acadia National Park). One of the famous eateries there was the teahouse know as the “Jordan Pond House“–and their trademark dish is the popover.
Popovers are a lovely buttery, egg-y hollow roll. I know that sounds weird, but trust me on this-they are delicious! If you have every had Yorkshire pudding, this is sort of a single serving version of that.
While a bowl of soup and a couple of popovers will cost you $10 at the teahouse, you can make your own at home for just pennies. And by using your blender to whip up this thin batter you can have popovers to go with your soup in no time! Not only that-but everyone will think they are much more complicated to make than they really are
- 1 C Milk
- 1 C Flour
- 2 Eggs
- 1/2 tsp Salt
- 1 TBS Melted Butter or Shortening
- Grease a muffin tin and preheat oven to 450.
- Place all ingredients in a blender and blend till combined.
- Pour batter into tins, filling each ONLY 1/3 FULL.
- Bake at 450 for 20 min, turn oven down to 350 and bake another 10 min. --Note: Do not open the oven while cooking!
- If not serving immediately prick the tops of the popovers with a fork to release the steam.