Description
A simple breakfast batter with show-stopping results. Light but crisp, golden and airy popovers spread with lemon curd and sprinkled with fresh blueberries and powdered sugar.
Ingredients
Scale
For the Popovers:
- 4 large eggs, warmed in a cup of hot sink water for 10 minutes before cracking
- 1 1/2 cups whole milk, lukewarm (any fat milk will do)
- 1/2 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsalted butter, melted
- Serve with powdered sugar, lemon curd and blueberries
Instructions
- Place a rack in the middle of the oven and preheat the oven to 450°F. Grease a 12-cup metal muffin tin with butter or nonstick cooking spray. Grease the area between the cups as well as the cups themselves. Make sure the oven is close to temperature before you begin to make the popover batter.
- In a medium bowl, use a whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
- Sift the sugar and flour over the egg mixture and beat with a whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are fine.
- Whisk in the melted butter, combining quickly.
- Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full. Make absolutely certain your oven is at 450°F. Place the pan on the middle rack.
- Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the heat to 350°F (don’t open the door yet), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown.
- Plan on serving the popovers immediately – remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan to serve piping hot.
- To serve, dust lightly with powdered sugar. Serve alongside lemon curb and fresh blueberries though butter and jam will also be delicious