Sometimes food seems magical to me. Marbled cakes look amazing to people who have never made one. Certain stews are made from such a variety of ingredients and all too often, it is mystery what and how much, but they are delicious! But this one is truthfully one that has always seemed to mystify and amaze me.
The ingredients are brought together using a blender or handblender, making the beating or mixing part much easier. The batter is smooth and pourable and easily you can fill muffins cups, ramekins or if you are chic, a true popever pan. The temperature and timing has often been the part I have never really “mastered” until now! I followed the numbers to a “T” and got great results! You have to understand, I am a “checker.” I need to make sure things are moving along correctly, and that usually means opening the oven to take a peek at what is going on. This time, I didn’t! And my trust and patience were greatly rewarded!! The popovers turned out better than I could have imagined! I have always found that the popovers have unpopped by the time I go to eat them. Usually they deflate as soon as they come out of the oven, which usually deflates my ego! Imagine my surprise when these popovers did nothing of the sort! They stayed golden, perfect puffs even as we enjoyed eating them.
- 3 large eggs
- 1 cup flour
- 1/2 cup evaporated milk
- 1/2 cup water
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- Prepare a muffin pan by coating the cups with cooking spray. Set aside.
- Preheat oven to 425F.
- Combine eggs, flour, milk, water, salt and butter in a blender or in a cup or bowl of a hand blender. Blend until completely combined and the batter is smooth. Pour into prepared muffin cups, about 1/4 cup of batter per cup.
- Bake at 425F for 25 minutes, then turn down to 350F and bake for 15 more minutes. Avoid opening the oven.
- Transfer popovers to a cooling rack. Eat them while they are still hot!
Have you ever eaten a popover? What do you eat them with?