I realized the other day, much to my astonishment, that I'd never tasted a popover, and I just had to do something about that. . .
. . . so I quickly got to work on . . .
. . . a few. . .
. . . savory. . .
. . . and sweet. . .
. . . varieties. . .
. . . that made me realize what I'd been missing out on all these years.
Savory and Sweet Popovers
Recipe adapted from here
- 3 eggs (room temperature)
- 1 1/2 cup milk (room temperature)
- 1 1/2 cup flour
- 1 1/2 tablespoon butter melted (plus more for greasing the pans or cups)
- 3/4 teaspoon kosher salt
- 1/4 cup finely crumbled or shredded aged cheddar
- 1 tablespoon finely chopped sage
- Crème fraîche (optional but highly recommended)
- 3lbs Pears
- Zest of one orange
- Juice of one orange
- 1 cup of water
- 1 teaspoon ground cinnamon
Preheat the oven to 425 degrees.
Peel, core and chop the pears and place in a medium saucepan with the zest, juice, water and cinnamon. Bring to a boil and reduce to a low simmer. Stir occasionally and start working on the popovers.
In a large bowl, whisk the eggs and milk until frothy. Add the butter slowly and then the flour and salt. Whisk until smooth. It is very important that everything is room temperature here so don't skip that step.
Butter your muffin tins, popover pans or ramekins and place in a preheated oven for exactly 2 minutes.
After two minutes, pull them out of the oven and fill each cup slightly less than halfway full. Sprinkle the cheese and sage on half of them.
Place the filled pans back in the oven for exactly 30 minutes. Do not peek! Popovers rise from steam, so if you open the oven they heat will lower and the popovers will collapse.
While the popovers are baking, check on the pear butter. When the pears are tender and falling apart and the liquid is nearly absorbed, blend with an immersion blender or in a food processor. Store in a jar in the refrigerator for up to a week.
When the popovers are done, remove from the oven and allow to cool ever so slightly before taking them out of the pans.
Serve both savory and sweet popovers with Crème fraîche (optional) and add the pear butter to the plain popovers.
*Last time in Recipes: Whipped Cream Meringue Cakes