So ever since we visited my aunt and uncle in San Jose and they made us popovers with jam, we've been obsessed. They're fun and easy to make and now they're a semi-regular weekend tradition. We decided to try out Julia Child's popover recipe from the book Baking with Julia.
Autumn says, "Popovers! Yay!" (I swear the cupcake onesie was completely coincidental!)
Ingredients:
1 cup all-purpose flour (unbleached)
1 cup whole or 2% milk, at room temp (I used 1%, worked fine)
1/2 tsp salt
3 large eggs
2 tbsp unsalted butter, melted
So first, you grease up the muffin pan. You can use a special popover muffin pan (the holes are larger) or ramekins, but we don't have all of that so we use a regular muffin pan. It works just fine. Position the rack on the lowest rung of your oven and preheat to 425 degrees. If you do use ramekins or custard cups, put them on a jelly roll pan and leave space between the cups.
Pour all of the ingredients into a blender and whirl until smooth. (can also be done in a food processor or with a hand mixer). Strain batter if it is at all lumpy.
For muffin cups, use 1/4 cup of batter per cup, filling alternate holes so each popover has puffing space.
Bake without opening the door for 25 minutes until they are puffed, nicely browned and crisp on exterior. Turn the temp down to 350 and bake another 15-20 minutes to help dry out the interior, which no matter what you do will always be a little doughy in the center. (Some pull this out, others it's their favorite part - I love it).
Serve immediately.
We serve them with jam. You could also have them with butter or honey.
You can wrap them airtight and freeze them for up to a month and reheat them at 350 for 10-15 minutes.
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