No Popov Included
Sep. 24th, 2018 07:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Popovers.
3 large eggses
1 1/2 cups whole milk
scant 1 1/2 cups flour
1/2 tsp salt
1/4 cup unsalted butter, melted
Heat the oven to 450.
Place all the ingredients in a blender in the order indicated above. Blend for 30 seconds, stopping midway through to scrape down the sides of the blender. Allow the batter to rest for 15 minutes.
Thoroughly grease 12 muffin cups. Be sure to grease the area around the cups as well as the cups themselves. Fill the cups about 2/3 full. Bake 20 minutes, then reduce the oven to 350 and bake an additional 10 minutes. Resist the urge to open the oven door at any time! Remove the baked popovers, pierce the tops with a knife to prevent from going soggy, and allow to cool in the pan for 5 minutes. Serve warm.
What worked: I'd been thinking about making popovers again, but last time's recipe was time-intensive. This looked like a perfect remake: scaled for 12 rather than 8, and using technology rather than time. They tasted fine for breakfast with sliced strawberries.
What didn't: They didn't pop. The blender method didn't mix the flour thoroughly, which may have been one of the issues.
Will I make it again? No. I might try a 1.5x batch of the previous recipe though.
3 large eggses
1 1/2 cups whole milk
scant 1 1/2 cups flour
1/2 tsp salt
1/4 cup unsalted butter, melted
Heat the oven to 450.
Place all the ingredients in a blender in the order indicated above. Blend for 30 seconds, stopping midway through to scrape down the sides of the blender. Allow the batter to rest for 15 minutes.
Thoroughly grease 12 muffin cups. Be sure to grease the area around the cups as well as the cups themselves. Fill the cups about 2/3 full. Bake 20 minutes, then reduce the oven to 350 and bake an additional 10 minutes. Resist the urge to open the oven door at any time! Remove the baked popovers, pierce the tops with a knife to prevent from going soggy, and allow to cool in the pan for 5 minutes. Serve warm.
What worked: I'd been thinking about making popovers again, but last time's recipe was time-intensive. This looked like a perfect remake: scaled for 12 rather than 8, and using technology rather than time. They tasted fine for breakfast with sliced strawberries.
What didn't: They didn't pop. The blender method didn't mix the flour thoroughly, which may have been one of the issues.
Will I make it again? No. I might try a 1.5x batch of the previous recipe though.
