February 19, 2017
INA'S POPOVERS FOR SUNDAY BRUNCH
THIS was my Christmas gift from the darling!
It was PERFECT!
He has talked about POPOVERS for as long as I can remember
from a favorite childhood sleepover at his friend, Jay Fontaine's house.
They were about fourteen years old and a group of his
friends were treated to a morning breakfast of POPOVERS
that Jay's mother had prepared and they must have
made quite the impression on him....he has remembered that
breakfast for this long!
So when I received this popover pan....I was so excited
to finally learn the art of the POPOVER!
When in doubt, I turn to my kitchen superhero,
The three important steps Ina tells us is
MAKE SURE YOUR PAN IS HEATED FOR TWO MINUTES.
Have ingredients at ROOM TEMPERATURE.
Fill each tin 2/3 FULL.
OH MY GOODNESS....
Now....this was a very big success......
Aren't they just beautiful???
I cannot believe I have waited this long to try my hand
at baking POPOVERS!
Serve with ice cold butter and then slowly
pour on that golden Texas honey......
BAREFOOT CONTESSA POPOVERS
1 1/2 tablespoons unsalted butter, melted,
plus softened butter for greasing pans
1 ½ cups flour
¾ t. salt
3 extra-large eggs, room temperature
1 ½ cups milk, room temperature
Preheat the oven to 425 degrees F.
Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
Now.....get in my belly.......