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Popovers

I have tried several different popover recipes and I’ll give you the one that works best. I’m still on the hunt for a better one, though. This is based upon a recipe by Ina Garten (2001 Barefoot Contessa Parties). Popovers are a little like puffs (think cream puffs), in that they are egg based. In a perfect world I suppose that you could quickly remove your perfectly rounded popovers from the oven, slice off the tops, and fill the popovers with Chicken a la King. I have never been so lucky. This does not detract whatsoever from how good they are. The recipe calls for room temperature eggs and milk. I am never so advanced in planning. One trick I do use is to preheat the muffin tins for 2 minutes before pouring in the batter.

Whisk together 1-1/2 cups flour, 3/4 tsp. salt, 3 extra-large eggs, 1-1/2 Tbsp. melted butter and 1-1/2 cups milk. I use a 4-cup measurer as a bowl so I can pour the batter into the muffin tins without a mess.

Place buttered, greased, or sprayed muffin tins (18) in 425 degree oven for 2 minutes exactly. Fill each hot muffin cup half full of batter and bake for 20-25 minutes. DO NOT PEEK!

Remove from oven. Don’t they look crazy! Serve as quickly as possible. They fall very fast. Have your guests open with a fork, being careful not to burn themselves, and spoon Chicken a la King over the top. Delicious!

Popovers Ingredient List

1-1/2 cups flour

3/4 tsp. salt

3 extra-large eggs at room temperature

1-1/2 Tbsp. melted butter

1-1/2 cups milk at room temperature

Whisk all together. Makes 18.