Most of our family meals consist of 3 parts. Meat + veggie + starch= dinner. Not very inspiring, I know, but it covers all the bases & keeps everyone happy. Chris & Alec, my meat-o-holics, Lily: my veggie lover, and Violet the carb queen. Over the holidays I decided to try something new for the “starch” and jump outside of my comfort zone. I made popovers.
Now normally, I do not bake. I stink at baking. Anything I bake from scratch, comes out wrong. Every now & again I forget this obvious fact and try to bake. This time actually had great results. Full moon?
These are super easy (remember: I do not bake!), fast to make and a great change form the usual: pasta/rice/potato.
1 tablespoon unsalted butter, melted, plus more for greasing tin (I have also used the drippings from a roast)
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk
Preheat oven to 450 degrees. Lightly grease and flour a popover or muffin tin.
Whisk together flour and salt. In another medium bowl, whisk together eggs, milk, and 1 tablespoon melted butter (or drippings)
Pour over flour mixture, and fold until just blended.
Fill the muffin tin cups two-thirds to three-quarters full.
Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake until well browned and crusty, about 5 more minutes.
Remove from the oven & and remove from the tins after running a knife through the edge of the tin & popover. If necessary, poke a hole in the side with a knife to let steam escape, and serve immediately.