There are times when I wonder if I'm missing something regarding certain techniques and / or recipes.
I started making risotto before the craze hit the US and it was officially declared difficult / tricky / complicated / doomed to failure.
It's easy – at least, I've always thought so.
I could be wrong, of course.
I recently discovered that popovers are difficult, too.
I've been making popovers since I was a child.
It's the easiest possible bread one can make…. five minutes to mix; forty to bake.
I have read that it should be whisked for hours, that it should rest for hours, that it should be done in a blender, that the flour should be carefully sifted, that it should be made in a stand mixer, that one should get every little lum out, and so on.
I have always considered it such an easy, basic recipe that I've never posted it – or any of the many variations I make.
So, here's the basic recipe – with Parmesan added.
The only trick to making good popovers is:
(drum roll, please)
Don't over do it.
Lightly whisk the eggs; add the milk and lightly whisk again; add the flour and lightly whisk again. Don't try to get the lumps out… Over-working the batter can make it tough.
1 cup flour
1 cup milk
1/4 tsp salt
3 tbs freshly grated Parmesan
butter – for pan
pan for 6 regular-size muffins or cupcakes
Butter muffin pan – even if it is nonstick, it's easier – but don't bother if it's silicone.
Lightly beat eggs with fork or hand whisk. Add flour, milk, salt and whisk lightly – do not try to get out all of the lumps – doing this would cause over beating and tough popovers. Ladle half the batter into muffin pan. Divide the cheese evenly and sprinkle over batter. Ladle the rest of the batter on top. Cups should be 1/2 – 2/3 full. Bake in preheated 450F (230C) oven for 25 minutes. Turn temperature down to 350F (175C) and continue baking 15 minutes longer, until nicely browned. Remove and serve fresh from the oven, slathered with lots of butter.
You could also add a variety of herbs or spices to the batter.
I make them lots in the winter to have with soups and stews.
Actually, it's the only thing mon mari really likes about soup.
For the Brits – yes, these are basically the same as Yorkshire Puddings