From York the pudding came to Maine,
But changed upon its new terrain.
Beef drippings on the other shore.
Butter here at our front door.
No longer cooked in one big pan,
Small tins were part of our game plan.
The eggy batter rises high,
Gravity the buns defy.
Golden crunchy outer shell,
Velvet drapes inside do dwell.
Slather it with fruit preserves,
Honey won’t mess with your curves.
Just try one so that you can taste,
What those before us so embraced.
The best popovers I’ve ever had are the ones from the restaurant upstairs at Nieman Marcus in San Francisco. If you have a chance to try one, I highly recommend it. This recipe is almost exactly the same except for the very small pat of butter that is placed at the bottom of each tin. If you are using the regular-sized popover tins, it would be best to double the recipe.
2 cups Flour
3/4 tsp. Salt
1/2 tsp. Baking Powder
3 eggs, room temperature
1 3/4 cups milk, warm
1 T butter
Preheat the oven to 450 degrees. Spray the mini popover tin with non-stick spray.
Crack eggs into work bowl of electric mixer fitted with whisk, and beat on medium speed for about 3 minutes, until foamy and pale in color.
Turn down mixer to low and add warm milk.
Combine the flour, salt, baking powder. Gradually add the mixture to the bowl and beat on medium speed for about 2 minutes. Turn machine off and let batter rest for 1 hour at room temperature.
Add very small amounts of butter to the bottom of the tins and place in the oven for 2 minutes or until the butter is sizzling. Remove the pan and fill the tins with the mixture almost to the top. Place back in the oven and bake for 20 minutes.
After the first 20 minutes, reduce the heat to 375 degrees and bake for another 20 minutes. Serve immediately with preserves or butter spread.
BUTTER WITH ROSE-PETAL PRESERVES
1 stick butter, room temperature
1/2 cup rose-petal preserves (found at any Mediterranean market)
Just mix the two ingredients together for a delicious spread. The preserves are good enough to eat without the butter!