Freshly made popovers are a treat we look forward to. They are even faster than you think! The buttermilk ensures a light and flavorful vehicle for so many special combinations. While I like to serve them hot from the oven with both sweet and savory options there is no end to what you can do with popovers. The ingredients are simple, it’s the timing and technique that makes all the difference. Consider it a nod to tradition and enjoy the simplicity. This special recipe provides many smiles and even a nice 30 – 60 minute break for a cup of coffee or a morning run. Popovers can also be found on many menus with Prime Rib and Au Jus.
If you are having guests over, it’s a nice thought to display a menu in a picture frame.
Here is an example of how I have presented them:
Homemade Buttermilk Popovers
sweet… butter, jam, honey
savory…Fromage D’Affinoise, scrambled egg, chives
Plum, Nectarine & Pear Medley
Delice D’Argental and the mentioned Fromage D’Affinoise are a couple of brie style cheese that I highly recommend. If you can’t get them at your local cheese shop, you can order them from my favorite Cheesemonger, Paul listed in the “Partners” tab. Hot popovers, creamy cheese and Florida’s orange blossom honey are sensational. This is a combination that actually inspires me, a person who hates to stop moving, to sit down and relish in life’s pleasures. I can only hope it inspires you to do the same.
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
2 tablespoons canola or vegetable oil (for muffin pan)
In a medium bowl, whisk the eggs and milk together. Sprinkle the flour and salt over the egg/milk mixture. Whisk until the flour is just incorporated, then add the melted butter. Whisk the mixture together until it is smooth with a few bubbles on top. Cover with a clean dishtowel and let rest for 30 minutes to an hour.
While the batter rests, preheat the oven to 450 degrees and place a dime size of oil in the cups of the pan. Place the prepared pan in the warming oven and allow it to heat with the oven while the batter continues to rest. **If you make a half batch, prepare the outer cups of the pan for the batter (leaving the center cups empty). Continue as normal.
Once the batter has rested, as quickly as you can, remove the popover pan from the oven and divide the batter evenly between the prepared cups. Fill the cups about 1/8” to the top. Immediately place the pan back into the preheated oven and bake the popovers for 15 minutes; do not open the oven door. Lower the oven temperature to 350 degrees and continue baking for 15 minutes, or until the popovers are golden brown. Allow to cool for 3-5 minutes before serving. Serve hot.