We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
December 7, 2012 / By amy
Popovers. They seem so fussy. So messy, so temperamental. You think, ughk, sure that eggy center and crisp outer layer are good but are they worth putting myself through total agony? Not to mention the fact that you’re even supposed to have a special pan to make them!?
Let me fill you in on a little secret…they’re not. that. bad. You can even use a regular old muffin pan (assuming everyone already owns one or two of these) – no fancy pan needed. Honest!
These nutmeg and fresh herb scented pops of flavor are just what you need this holiday season. The color, the presentation, the wow factor…and none of the hassle. Simply put them in the hot oven 30 minutes before you sit down to eat – boy, you’ll be glad you did.
Equipment needed: 12 count muffin pan
2 cups AP flour
¼ cup finely chopped parsley
1 T salt
1 t black pepper
1 t freshly grated nutmeg
2 ½ cups whole milk
5 T melted butter, divided
Preheat the oven to 425 degrees. Melt the butter and set aside. Sift together the flour, parsley and spices and set aside.In a large bowl whisk, together the eggs and milk. Gently add the flour mixture to the milk and eggs followed by 3T of the melted butter. Don’t overmix!Slowly mix until it’s all been incorporated. The batter will be quite runny. Grease the muffin pan using the remaining melted butter and maybe a touch of cooking spray if you have it. Pour the batter into the cups, filling them ¾ of the way. Place them in the hot oven and bake for 30-35 minutes until they are a golden brown. This is where that oven light comes in handy – try to keep the oven door closed while the popovers are in there, no peeking!These are best served right from the oven, so dig in!