Our baker this week is Marion Cunningham and we are preparing her popovers. After trying her recipe (which is excellent) I decided to make a smaller batch and to use my Vitamix blender. Here’s a recipe that will fit into a standard 6 cup popover pan.
By the way, I’m on vacation and can’t figure out how to link on my iPad. So, for Marion’s recipe, google Tuesdays with Dorie and you should be able to find the links to our recipe hosts.
3 large eggs, room temperature
1-3/4 cups whole milk
2 cups AP flour
3/4 teaspoon sea salt
1/2 teaspoon baking powder
Optional: grated gruyere cheese, about 1 Tablespoon per popover
1. In a bowl, stir together the flour, salt and baking powder. Set aside.
2. Heat the milk in a microwave to be warm to the touch, about 2 minutes.
3. In a Vitamix, blend the eggs for 2 minutes. The eggs will be thick and foamy.
4. Now, with the Vitamix running at a low speed, slowly add the warmed milk through the opening in the top of the Vitamix. Blend well for at least a minute at a high speed.
5. Slowly add the flour mixture through the opening in the lid. Then blend at high speed until smooth, no more than a minute.
6. Now, let the batter rest for ONE hour at room temperature.
7. While the batter is resting, preheat the oven to 450*. Heavily butter a 6 cup popover pan. Place the pan on a cookie sheet. Many recipes call for non-stick spray but butter is much better at releasing the popovers from the pan.
8. Carefully pour batter into each cup, almost to the top. If you would like, add 1 Tablespoon grated gruyere cheese to the top of the batter. You may have a Tablespoon of batter leftover. That’s ok.
9. Bake for 15 minutes at 450*, then REDUCE the temperature to 375* and cook for another 25-30 minutes.
11. The cooking time might seem to be too long but it is necessary to dry out the interior of the popovers. Even with the long baking time, the popovers will be very moist on the inside. That’s what makes them great to eat with butter and jam.