pop on over

Monday, January 24, 2011

I mentioned to DP that I was gonna make popovers yesterday morning.

"Dammit, " he said.
"I was gonna go workout but now I have to stay and eat popovers."

My workout entailed a walk to the store for some milk. In rare L.A. form, we have a corner market a short walk from our house that I have literally stepped foot into twice in three years. But when you are desperate to make/eat popovers? And the idea of getting in the car makes you itchy? It's worth going down to the scary Feng Shui Nightmare that is our corner market.

I mean...

It's a fabulous place to go when you need motor oil, old VHS movies, a grandfather clock, beer, a dirty mop, guitars, camping lights...

Tilex, a buddha or a nice Pinot Noir. Or just some milk.


Anyway.  There's a good ending to the story...

(loosely adapted from Ina Garten)
yields 6

First things first: you need a special pan to make these puppies. I'm generally not a fan of kitchen pans that have only one use.  However, I do make an exception for popovers. They are SO good and SO easy to make and they feel decadent despite having only 1T of butter among six of them. And that special pan does all the work, making them look fancy. Bonus? They make your house smell like Sunday morning: buttery, doughy and lazy.

1 cup milk
3 large eggs
1 T butter, melted
1/2 t salt
1 cup flour
1/8-1/4 t ground nutmeg, to taste

Preheat oven to 425 and prepare a popover pan by either greasing generously with butter or spraying with Pam.

It's important that the eggs and butter are at room temperature so I always just lightly whisk the eggs into the milk in a microwave-safe bowl (I use a glass pyrex measuring cup) and then microwave for 15 seconds to take the chill off.  Then whisk the egg/milk mixture into the combined flour and salt.  Add the melted butter and nutmeg.  Whisk everything til smooth.

Stick the greased pans into the oven for exactly 2 minutes.  (This insures that the batter starts cooking the instant it hits the hot pan.)  Fill each little cup a little less than half-full (you'll have a bit of leftover batter. If you fill them too full they'll be uber-thick and won't pop over) and bake for exactly 30 minutes. No opening the oven to peek! (You are allowed to peek if you have a window in your oven door:)) Serve immediately.  Preferably with sweet butter and one of these.  Yum!

Happy Monday:)


  1. OMG!!!!! Way to go Jol!

    "TheArtist" : )

  2. These look so yummy! I always thought popovers would be hard. You make it look so easy! Then again, you make everything look easy!

  3. Jol, these look so delicious! My girl's Daddy used to make these and pour gravy all over them with Lamb. Yum!

  4. I'm gonna pop on over and have some! Get it, "pop on over?". Like a popover? A play on words? You see what I did there?


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