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Herb Popovers picture

Herb Popovers

These popovers are very similar to the English Sunday lunch staple, the Yorkshire pudding. The main difference is that Yorkshire puddings are baked in the drippings of the beef with which they are served.

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3

Ingredients

  • Special equipment:
  • Standard muffin pan (each cup holds 1/3 cup batter)
  • Butter for greasing muffin pan
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 large eggs (if baking above 5,000 feet, use 3 eggs)
  • 1 cup milk
  • 2 tablespoons chopped fresh herbs, such as chives, thyme, sage, rosemary and parsley
  • 1 tablespoon unsalted butter, melted

Makes 12

Directions

  1. Arrange a rack in the center of the oven and preheat the oven to 450F.
  2. Generously butter the bottom and sides of each cup in the muffin pan.
  3. In a large bowl whisk together the flour, salt and sugar.
  4. Make a well in the center of the dry ingredients and add in the eggs, milk, herbs and melted butter.  Whisk the wet ingredients so that the eggs break up, and then continue whisking, pulling the dry ingredients towards the center until everything is well incorporated.  (There may be a few lumps in the batter – this is fine.)
  5. Pour or ladle the batter into the muffin cups, filling each one no more than half full.
  6. Bake at 450 for 12 to 15 minutes (popovers should be well risen and starting to brown), and then reduce the heat to 350F and bake until popovers are golden and puffy, about 8-12 minutes more. They will sink in the center but edges will stay puffy. Serve hot.  (Note:  While popovers are best straight from the oven, you can make them in advance.  Keep them in an airtight container at room temperature for up to a couple of days (or freeze them for 3 months).  Re-crisp in a 350F oven before serving.)

Thank you Susan!!!! Your work is inspiring and the food is always great!

Robin