I got this recipe from a friend of mine and it's great. For a 1.5 quart saucepan, use the following:
- 1/8 cup butter
- 2 eggs
- 3/8 cup flour
- 3/8 cup skim milk
- 1 tsp salt
- optional: basil, chives, tarragon, dill, pepper, etc.
Put the butter in the pan and put it in the oven. Preheat it to 425.
Put all the ingredients in a bowl and combine them with an egg beater until smooth.
When the butter in the pan is browned, carefully remove the pan from the oven and add the flour/egg/milk mixture.
Bake until puffy/browned, about 20-25 minutes.
When you remove it from the oven, there will be a lot of butter hanging out on top. Tilt the pan in all directions so that the butter runs between the popover and the side of the pan. This will make it easier to get the popover out. Otherwise it will stick pretty significantly.
Thoughts: This is ridiculously easy and awesome. The next time we make it we might separating the egg whites from the yolks and whipping the whites separately so make it a little more souffle-like. It's pretty dense right now, which is all well and good, but lighter might be interesting.
Browning the butter before you add everything else makes this magical. Do it. Also put all sorts of herbs in it. We haven't added things like bacon, mushrooms, or shallots, because those ideas are just occurring to me now, but it would probably be another awesome idea. We'll report back. Claire out.
Disaster Index: 1/10
Put all the ingredients in a bowl and combine them with an egg beater until smooth.
When the butter in the pan is browned, carefully remove the pan from the oven and add the flour/egg/milk mixture.
Bake until puffy/browned, about 20-25 minutes.
When you remove it from the oven, there will be a lot of butter hanging out on top. Tilt the pan in all directions so that the butter runs between the popover and the side of the pan. This will make it easier to get the popover out. Otherwise it will stick pretty significantly.
Thoughts: This is ridiculously easy and awesome. The next time we make it we might separating the egg whites from the yolks and whipping the whites separately so make it a little more souffle-like. It's pretty dense right now, which is all well and good, but lighter might be interesting.
Browning the butter before you add everything else makes this magical. Do it. Also put all sorts of herbs in it. We haven't added things like bacon, mushrooms, or shallots, because those ideas are just occurring to me now, but it would probably be another awesome idea. We'll report back. Claire out.
Disaster Index: 1/10
