Photo by Donna T. Ruhlman
So I’m working hard to finish up a cookbook I’m writing and have decided to throw some popovers in there because they are just too cool. This slack batter of flour, egg and milk goes into a little cup into a very hot oven and a half hour later, poof!, a transformation as dramatic as popcorn. It puffs for the same reason, the steam, the same element that puff gougeres as well. Delicious and so, so easy.
Mix together 1 egg, ½ cup of milk, ½ cup of flour, and a ½ teaspoon of salt, pour it into a popover mold or ramekin that has some melted butter in it and cook at 450 till done. You could serve a popover with beef. Yorkshire pudding is this very batter (or a similar one, people can and should argue with my proportions for Yorkshire), cooked in piping hot beef fat, but a popover would work with any meat. It’s soft as a Parker House roll. You don’t have bread but want to serve some with dinner? Make a few popovers (the above quantities will only be enough for two or three portions). You could top it with compte or reggiano and serve as a canapé (like a gougere). It’s delicious for breakfast with diced apples, of course, serve dusted with powdered sugar and a little crème fraiche. And it would work great as a dessert (not unlike the gougere cousin, the profiterole), served hot, dusted with cinnamon sugar, with warm ganache and ice cream.
The popover represents what’s so fun about cooking—causing a great transformation with the simplest ingredients.