Sure: popovers make for an easy, go-to weekend breakfast, especially when we have guests. There’s little skill required – always a good thing when we’re all a little bleary-eyed – and draw upon ingredients we always have on hand. Smeared with salted butter, jam or maple syrup, they make for a great start to the day. But they’re equally delicious at the end of a weeknight supper, especially when paired with all the makings of a traditional ice cream sundae.
Method:
2 c. all-purpose flour
2 c. whole milk
2 tbl. unsalted butter, melted
1 tsp. coarse salt
4 eggs, beaten
Preheat the oven – with your popover tins inside the oven – to 450 degrees F.
Gently whisk together the flour, milk, butter, salt and eggs.
Once the oven has reached 450 degrees, remove the popover tin and spray with non-stick cooking spray. Fill the tins three-quarters of the way full with the batter.
Bake for 15 minutes. After 15 minutes, lower the heat to 350 degrees F – but do not open the oven door. Bake an additional 15-20 minutes until nicely puffed and golden.
Split the popovers and top with the ice cream and toppings of your choice.
