Popovers
In 1967, Aunt Ann moved from her studio on the East Side of Manhattan to 21 West 89th Street. Wow...talk about a big move! She called me and said, “Johnny, you need to come to New York City.... I have a little job for you.” The “little job” consisted of hand washing all her cooking “props” and then putting them away in the new prop room of her five-story brownstone.
As with any project Aunt Ann had for me, we worked hard and talked about everything. About half way through, she said to me, “Johnny, you’ll be going off to college soon, and I’m going to teach you to make Popovers.” She went on to say that “they are easy to make with inexpensive ingredients; you will love them; and they will fill you up.” Aunt Ann was correct on all accounts, and 54 years later, I continue to make her Popovers just as she taught me.
Aunt Ann's Amazing Popovers
Equipment
Popover pan with 6 cups works best (custard dishes are ok)
4-cup measuring cup
2-cup measuring cup
Medium whisk
Small whisk
Cooking spray
Ingredients
1 cup all-purpose flour
½ teaspoon salt (not kosher salt)
1 ¼ cup milk (we use 1%)
2 large eggs
1 tablespoon unsalted butter, melted
Preparation
Ok...let's do this!
With oven rack in the middle position, preheat oven to 450 degrees. (Use an oven thermometer to check the temperature ... 450 is critical.)
Whisk flour & salt in the 4-cup measure.
Whisk milk, eggs, and melted butter in the 2-cup measure.
Slowly whisk the liquid into the dry until combined.
Aggressively whisk until the mixture bubbles.
Lightly spray the pan with cooking spray.
Pour batter into the 6 cups equally.
Bake at 450 degrees for 18 minutes. (Popovers will be 2x higher than the pan.)
Reduce oven temperature to 350 degrees (do not open the door) and bake for another 14 minutes.
Check to see that they are nice and brown. If not, rotate pan and bake another 2 minutes.
Remove from oven and pop them out onto a wire rack.
Cut a cooling slit in each one so the steam escapes (very important).
Eat while warm with butter and jam or jelly of your choice. Enjoy!
—John