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Popover (Popovah?).

Over the summer, Chris and I spent a weekend in Acadia National Park in Maine.  While we were there, we had tea and popovers at the Jordan Pond tea house.  Chris was very emotional about these popovers - "These are awesome!  Awesome!" - and hell-bent on bringing them to our families for Thanksgiving.

Well guess what?  We didn't remember in time to order the batter.  So we had to make them at home from scratch.

Oh how I love a baking challenge.  They're the only ones I can attempt! 

Following these instructions on the King Arthur Flour site, I made a few dozen popovers using just a few ingredients:  eggs, salt, flour, butter, and milk.  The result was a basketful of fluffy, light popovers that steamed when we opened them.  Awesome.

POPOVERS!

Here's the full recipe I used, from the King Arthur site (popovers from the Round Table, it seems).  The directions are mine, which means they are a bit tanged:

    * 4 large eggs
    * 1 1/2 cups milk (skim, low-fat, or full-fat)
    * 1/2 teaspoon salt
    * 1 1/2 cups King Arthur Unbleached All-Purpose Flour
    * 3 tablespoons melted butter

1.  Preheat the oven to 450 degrees.  The heat of the oven is apparently KEY to making sure the popovers do their popover thing.  Put the oven rack on the lowest shelf so the popovers have room to expand.

2.  In a medium sized bowl, whisk together the eggs, milk, and the salt until everything is smoothly combined and you can't see the egg yolk streaks.

3.  Dump in all the flour at once and whisk just enough to have it combined, but not smooth.  Lumps help lift the popovers.  :)  Don't beat the batter or whisk it until it's completely combined - just mix it up.

4.  Stir in the butter, and then set the batter aside for 15 minutes.

5.  While you wait, grease up a standard 12 cup muffin tin and make sure the oven is preheated. 

6.  After the 15 minutes has passed and the oven is ready to go, give the batter a quick stir to recombine it and then fill the muffin cups to about 2/3 or 3/4 of the way full.  Put the pan on the lowest oven shelf and shut the oven door.

7.  Bake those suckers for 20 minutes, and resist the urge to open the door and ogle them.   After 20 minutes, turn the oven temperature down to 350 degrees and bake for an additional 10 - 15 minutes.  You want to make sure the popovers are swollen and are a nice golden brown.

(A tip from the website - to help the popovers hold their shape and refrain from collapsing, bake them for an extra five minutes if you can, without burning them.  This will cement them into shape.)

8.  Once they're done, take them out of the oven and eat one.  Seriously.  Throw some butter and strawberry preserves on them, or add some salt, or just chow one as is.  They're delicious.

I have no idea what the carb content is on these, but I know they're totally SWAG-worthy.  Try them out for your Thanksgiving feast!!  Or at midnight on a Tuesday.  Whatever.  :)

Comments

Those sound great Kerri - for planning purposes, the nutritional breakdown is:

Servings: 12
Calories 85
Fat 2g
Protein 5g
Carbohydrate 13g

So - pretty close to a standard slice of bread.

Hope that you have a great Thanksgiving.

Cmon, Kerri... carb counting these is just basic math. 1.5 cups milk @ 12 g per cup = 18 g; 1.5 c flour at 22 g per 1/4 cup (1.5 = 6 * 1/4) = 132 g (presuming weight measurement of 30 g per 1/4 c). Carbs in eggs and butter are negligible. So, assuming accurate measurements by weight, we are talking 150 g carb for the entire recipe. Divide by 12 popovers, and you get 12.5 g carb per popover.

This is, of course, exclusive of any jam or syrup with which you may choose to eat them.

Yum!!! I haven't baked Popovers in years - I think I kinda forgot about them. I'll be making these soon. :) If I remember correctly, resisting the urge to open the oven door is crucial. Opening the door will make them deflate . . . turning them into Popped-Overs.

They sound delish I think I will try them . that is great . always an idea from your blog . as usual a great one . Happy Thanksgiving my dear .

something really bothers me about the line you posted that says "This will cement them into shape."

from what your brother Darrell says about your cooking... cement is about right!

happy thanksgiving Sparlings!

I've spent many days at Jordan Pond house stuffing my face with popovahs and strawberry jam. Definitely emotional and definetlty SWAG worthy!

Whoops Kerri, I must have keyed in the recipe wrong the first try.

12 Servings
Calories 111
Fat 5g
Protein 5g
Carbohydrate 13g

And by the way, that's computed using skim milk.

Please delete or edit the first comment I made. And have a great Thanksgiving!

Zazzy - You rock. Thank you!

tmana - You don't know me well, do you? ;) I can't cook and I'm crap at math. Thus, I needed you and Zazzy to help. THANK YOU for figuring this one out, and now people can bolus accordingly!

Karen - LOL at "popped overs." I was afraid to find out what would happen. I didn't touch the darn door!

Cathy - Thank you! Happy Thanksgiving to you, too!

Landi - I have no response. You're just plain right. Chris could use constant prayers, having to eat my cooking. But I swear, these were good! ;)

Mick - YAY! You've had the Jordan Pond popovers, too? You are now Chris's kindred spirit.

I LOVE popovers and think it's a great idea to serve them with a festive meal! Way better than the usual dinner rolls that get passed around the table only to be put back in the bag they came out of at the end of the meal.

You can dress these little delicate puffs up with some dried herbs, parmesian cheese or other savoury ingredients too! Of course, use the real parmesian and not the stuff in the can for an extra bit of YUMMM!

OMG, now I know how to figure out carb count in recipes. It never dawned on me to count each ingredient. (Yeah, I'm blonde.) Thank you, tmana! My mom makes popovers on Xmas -- Ina Garten's recipe -- and I wasn't sure how many carbs are in them. Now I know how to find out. Happy Thanksgiving!

I can never hear/read the word popover without immediately flashing to The Frog Prince. "Have another popover, Froggy!"

While the rest of the world would call them popovers, after having spent time with you I have no doubt you say popovah :)

Happy Thanksgiving!

I'm making some right now! Hope they turn out as good as your popovers!

The popovers were delicious and a hit for our Thanksgiving morning breakfast. Thanks!

The popovers were delicious and a hit for our Thanksgiving morning breakfast. Thanks!

LOVE popovers. We make them on Easter and rarely do they actually make it to the table. :)

Kerri - the best popovers can be found on the UWS of Manhattan at a place named (appropriately) Popovers. Served with strawberry butter. Obviously.

I was going to make popovers, but had to do with fresh rolls for dinner and yummy potato pancakes the day after. I'll try this KA recipe another time, their recipes tend to work really well.

This popover recipe would be a little more d-friendly if you used quinoa flour instead of all-purpose flour.
I'll try it and let you know if the taste is any different.

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