Today is National Blueberry Popover Day.
Crunchy and golden on the outside, moist and airy on the inside, popovers are a puffy delight like the Indian bread, poori. But the buttery, crunchy taste is uniquely popover.
You can use your muffin pan instead of a deeper popover pan, but you’ll end up with a flatter (though still delicious) product.
If you want the thrill of a fully risen popover, treat yourself: This popover pan will last a lifetime.
Alton Brown makes it look so easy in this video that you’ll want to order the popover pan post haste! The ingredients are already in the kitchen: 2 large eggs, 1 cup whole milk, 4-3/4 cups flour, 1 tablespoon melted butter, 1-1/2 teaspoons kosher salt.
In honor of National Blueberry Day, you can add some chopped dried blueberries—or better yet, wait for June when blueberries start to come into season. We think popovers are magnificent plain; or with a bit of flavor from a tablespoon of chopped basil, thyme or Parmesan cheese added to the batter.
You’ll want to dig into the popovers as soon as they come out of the oven. Leftovers will last a couple of days in an airtight plastic bag. Microwave them briefly before serving.
Popovers As A Serving Dish
As you’ll see in the video, popovers are more than a delightful brunch or dinner roll. Just like a baked potato, a popover can be filled to create a dish that is greater than the sum of its parts.
Cut popovers in half and fill with scrambled eggs, chicken salad, fruit, yogurt or whatever appeals to you. You can even turn them into a dessert, with lemon curd or ice cream. If you’re making them specifically for a sweet dish, add a teaspoon of sugar to the batter.
How Many Different Types Of Bread Have You Tried?
Check ‘em out in our Bread Glossary.
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