When at the Capitol Grill, we had a waiter that insisted he was Pennsylvania Dutch, and kept talking about the popovers his mother used to make. Brendan has never had popovers, and they didn’t actually serve them at the Capitol Grill, so I decided to make them when Brendan returns from a business trip on Saturday.
The following high-rise popover recipe makes the perfect Sunday breakfast dish. Serve them hot from the oven with unsalted butter and strawberry jam. It was created by Flo Braker, who began writing The Baker column for The Chronicle in 1989. She is the author of: The Simple Art Of Perfect Baking
1 cup milk, at room temperature
1 tablespoon melted butter, or vegetable oil
1 cup flour
1/2 teaspoon salt
INSTRUCTIONS: Adjust the oven rack to the lower third of the oven; preheat the oven to 400. Grease each popover cup generously with softened butter or solid vegetable shortening.
Combine the eggs, milk, melted butter, flour and salt in a blender or food processor; process for about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until the mixture is completely smooth.
To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth.
Pour the batter into the greased cups, filling them half to two-thirds full. Bake until the popovers are puffed and golden brown, 35-40 minutes. Do not open the oven door during baking or the popovers will collapse.
Yields 6-8, depending on the size of the baking cups
Per popover: 105 calories, 4 g protein, 14 g carbohydrate, 4 g fat (2 g saturated), 61 mg cholesterol, 177 mg sodium, 0 fiber.