Can Popovers Be Your Best Friend?
They're reliable and they definitely always make you feel better. This is how I'd describe the magnificent popovers at Davio's Steakhouse. Each buttery bite is crisp and crusty on the outside and warm and chewy on the inside. I've been on a quest to find the perfect at-home recipe ever since my other go-to spot, Popover Cafe closed down after more than 30 years on Amsterdam Ave.
i Immediately lost five pounds.
Of course I shouldn't have been surprised when I found a delicious recipe from the Queen of the Kitchen, the Barefoot Contessa. If you're like me and only own one pan and one pot, you may have to buy some popover pans in order for them to really rise.
P O P O V E R S
According to Ina, there are three secrets to great popovers: Make sure the pan is hot before you pour in the batter, fill each section not more than half full, and no peeking while they're in the oven!
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at 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.