A few months ago I became obsessed with popovers. I wanted to make every variation of popovers I could find. So I went to William Sonoma on my lunch break and bought a 20 dollar popover pan. You can use a regular cupcake tray, but the popover pan makes the real deal popover. My first recipe was cheddar chive. They were good, but I wanted to make a popover for all my carnivourous friends who unlike myself get to enjoy one of life's best flavors, BACON. The key to a good popover is not peaking into the oven during baking. Be patient, they are worth the wait.
Ingredients
3 1/2 cups milk
4 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs
4 tablespoons melted butter
4 cups flour
1 1/2 teaspoons salt
1 teaspoon baking powder
6 large eggs
4 tablespoons melted butter
5 strips bacon cut into small pieces
3 tablespoons chopped chives
1/2 cup grated cheddar
Directions
Break the eggs into a bowl and beat well. Add the milk, flour, baking powder, and salt, and beat until just blended. Add bacon, chives, and cheddar, mix. Use bacon grease to grease popover tins. Fill tins 3/4 cups full with batter. Place the pan on the center rack in the oven. Bake for 30 minutes without opening the oven door (don't open the door!)
No comments:
Post a Comment