I ADORE POPOVERS.
I will never forget the first time I ate one of these delicious concoctions. Served up in a little metal pan at the very beautiful St. James Hotel in downtown Chicago.
I COULD NOT BELIEVE I'd never eaten one before.
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| I always use King Arthur Flour -- because I got my recipe off their bag... |
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| The recipe is on the opening page of this blog -- ALWAYS -- so I'm not going to type it in here. It makes a thin batter... |
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| The important thing is to preheat your oven to a scorching 425 degrees |
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| AND you must also preheat your popover pan...this is my new mini-popover pan!! |
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| This picture was taken through the window, after 20 minutes... |
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| PERFECT, PERFECT, PERFECT... |
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| Be sure to stab each popover as soon as you get them out of the oven -- to release the steam -- so they don't collapse... |
You cannot make popovers in a cupcake pan, people. JUST BUY THE DAMN PAN. Amazon will deliver it to your door by the end of the week...c'mon -- you're worth it!!
The last time I made popovers, I split them in half -- and filled it with my favorite pudding. (cream 4 oz. cream cheese, alternate package of jello instant vanilla pudding, 2 c. milk)...
In the last picture, you can see my quarter pound of butter...a MUST HAVE, of course....real butter...
Margarine on a popover would be a sacrilege....like ketchup on Prime Rib...or having a brand new $3000 mattress, then using polyester sheets.....getting a brand new top of the line sewing machine, then using an old spool of $1 thread...
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