Popover
Author: Michael Ruhlman
Book: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (2009)
Cuisine: American
Time: 30 minutes
Description: A magical puff from your oven.
Ingredients
Ratio
Popover = 2p. liquid, 1p. egg, 1p. flour
- 8 oz milk
- 4 oz eggs (2 large eggs)
- 4 oz flour
- 1 teaspoon salt to taste
- 2 oz butter, melted, or canola oil
Procedure
- Place a popover or muffin pan in your oven and preheat the oven to 450°F.
- Combine the milk and eggs and whisk until they’re uniformly combined. Add the flour and salt and stir until combined. Allow the batter to sit for a half hour (or longer), for the flour to bloom (or hydrate).
- Remove the pan from the oven; put a couple of teaspoons of butter in each cup of the popover pan. Fill each cup with batter and bake for 10 minutes, then reduce the heat to 375°F, and continue baking until done, 20 to 30 minutes longer. The browning helps it to hold shape.
- Serve straight from the oven with sweet or savory garnish.
Garnish
- Jam or preserves
- Butter
- Honey
- Sauteed apple or banana in butter and brown sugar
- Melt cheese on top
Notes
- It is better to add a garnish after rather than extra ingredients to the batter because it inhibits the rise.
- This recipe works great in our tiny muffin tin. Use ½ teaspoon butter per.