I was not totally successful in making a brunch type of meal every day this week. A couple of days ago I was aided by a high school fundraiser. I had purchased a butter braid from one of the girls friends and had it in my freezer. It was easy; just pull it out of the freezer the night before, let it raise on a sheet pan, bake, ice, eat. The girls were thrilled. An added bonus is that the product was made right here in Kansas. Today I wanted to do something homemade again. I decided on popovers.
Thinking back I can only remember one time in my life that I had popovers. In fact, I made them once as a child. My parents had bought me a cookbook around 2nd grade. The only thing I remember making out of it is popovers.
I do not recall if I liked them or not, I just remember making them. It was fun to watch them pop up and over the muffin pan.
That is one of the main reasons that I decided to make them today, for the popping over fun-ness. Also, the recipe did not call for many ingredients or much time.
Daughter Number Four was up and in the kitchen area within a few minutes of starting. I asked her if she wanted to assist me and she said she would read the recipe to me. She did, and I am glad to have the assist.
The 30 minutes of baking seemed almost painful for D4. I invited her to look through the oven window as the popovers were doing their pop-over. That made the wait even harder for her. So, I asked her if she wanted to make some turkey bacon. She said she would make it in the microwave. That’s not really my preferred method, but she’s 13. It would give her something to do while they popovers finished baking.
When the popovers came out of the oven I placed them on the rack to cool. D4 did not want to wait. They smelled so delicious. I asked her to help me pop them out of the muffin pan. She commented on how light they were. I broke one open so she could see the inside and she was amazed. Then I informed her she could have butter or jam or both with her popover.
You would have thought she had never eaten before. The first one she put some butter and a mixture of strawberry and grape jam on. Then she opted for just butter so she could enjoy the light eggy flavor of the popover. For the third one she had it plain. Popover number four was the jam mixture again. “These are so tasty. How many can I have?” she asked. I suggested she leave some for her sister and dad. She agreed that would be nice.
About that time Daughter three piped up from her bedroom. She wanted to know what I made. It smelled good. Within a couple of minutes she was at the table. Her sister instructed her on how to eat popovers and to use butter. D3 enjoyed four also.
Since the recipe made 18 regular muffin tin size popovers I didn’t see any reason to limit them. As long as there were a couple for me and The Hubs I was fine. The girls each stopped at 5. Oh, and they had bacon.
Daughter Number Four has apparently picked up on my brunch theme for the week. She gave me a knowing smile over one of the popovers. “I thought brunch wouldn’t be special if we had it every day.” I asked her if she would still think Sunday brunch was special after Spring Break. She assured me that it would be. Also, I was informed that I could make popovers again, and they would still be special.
I am pleased that the popovers turned out and were so warmly received. Since we are not travelling this week it’s rewarding that my special meals are meaningful for my girls.
- 4 eggs at room temperature
- 1 ½ cups milk at room temperature
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 3 tablespoons butter melted
Remove upper rack from oven and place one rack in lowest position in oven. Preheat oven to 450 degrees.
Grease the inside and top of a muffin pan. Depending on the size of muffin pan this will make 18 popovers.
Bring oven to temperature before beginning batter.
Using a wire whisk beat eggs, salt, and milk until completely combined. Whisk until no streaks of yolk can be seen.
Add flour and whisk until smooth and frothy. No lumps should be visible.
Pour in butter and whisk quickly until combined.
Using a ladle or measuring cup pour batter into greased muffin tin cups to about ¾ full.
Place filled muffin pans in preheated oven on lowest rack.
Bake for 20 minutes at 450 degrees for 20 minutes. Do Not Open Door. Reduce heat to 350 degrees for 10 – 15 minutes until golden brown. Do Not Open Door prematurely.
When golden brown remove from oven and place on a wire rack to cool for 5 minutes.
These will be full of steam, so open carefully.
Serve with butter or jam.