Popovers - Part 2: Success!

I wanted Popovers, but Fannie Farmer had failed me (see previous post.) So I fed my first batch to the birds, and then the second batch as well, and turned to the big guns: Julia Child in Baking with Julia. Need I say the results were dramatically different?

The batter and instructions were pretty similar, but not duplicates. Where Fannie Farmer uses 2 eggs, our sainted Julia puts in 3 and she doubles the butter as well. Such differences have their affect. Out of respect for Julia, I clenched my teeth and pulled out white flour, not spelt or whole wheat pastry flour, and I used actual butter instead of canola oil or lard. (It was tough, but I forced myself.)

The result was tall, crisp, hollow Popovers, the way God intended them to be. Well, not terribly tall, because I only have muffin tins rather than proper Popover pans. Also, I was determined to use the toaster oven, which is important during the summer in the Arizona desert. Then I made yet another batch (#5) to prove the recipe would work in the silicon muffin tin. It did, and the sight of the puffy pastries through the toaster oven window was a joy to behold.

These Popovers were golden and crunchy outside with a creamy interior and lots of big spaces for holding butter and jam. Nutrition-wise I shall have to be content with the calcium and protein of the milk and eggs, and rely on other elements of the meal for fiber and Omega 3s. Trust me, the Popovers are worth the compromise.

Recipe: Julia's Popovers

You'll need two 12-cup muffin pans, as batter is placed in alternate cups, leaving space between each popover. Actual popover pans should have adequate space to use each cup.

1 c. milk, whole or 2%
3 large eggs
2 Tbs. unsalted butter, melted
1/2 tsp. salt
1 cup all-purpose flour

Move oven rack into the lower third of the oven, and preheat to 425 degrees.
Grease or spray muffin tins or popover pans.

Combine milk, eggs, melted butter and salt in blender. Pulse twice, just to break up the eggs.
Add flour, blend about 5 seconds, until smooth. Do not over-work the batter.

Pour 1/4 cup of batter into alternating muffin tins, leaving an empty space between each one. Bake for 25 minutes, without opening oven door during baking. Popovers should be puffed and brown. Reduce heat to 350 degrees and continue baking for another 15 minutes.

Remove from oven and immediately remove Popovers from the tin. Pierce each one with a sharp knife to allow steam to escape.
Serve immediately.