Saturday, January 30, 2010


What a week. Busy; the days passed in a blur. We're starting the weekend with one kid fighting a cold and an irritating PayPal/USPS issue rearing its head again. So, let's introduce lightness into this cold, grey day with popovers.

Easy to make, crisp on the outside and doughy inside, they're delicious drizzled with honey. The ingredients and proportions are similar to crepes (more eggs, less butter), but they are baked in muffin tins and don't keep as well.

Still, they're well worth the wait.

recipe from Baking with Julia

1 c flour | 1 c milk | 1/2 t salt | 3 lg eggs | 2 T unsalted butter, melted and cooled

Preheat oven to 425. Spray 10 cups of two muffin tins (you'll roughly fill every other cup to allow room for puffing). Pour all ingredients into a blender and blend until smooth. Pour into muffin tins. Bake without opening the oven door for 25 minutes. Turn temp down to 350 and bake another 15 or so minutes.

1 comment:

  1. I used to love to eat popovers! That's a drag about being gluten free nobody has come up with anything that compares. I should give it a go. I can almost taste your popovers through the computer. Yum. Amy