Another “Classic Standby”! This is one of those great recipes that’s always a big hit. Like Susan Crossley’s Apple Cake (click here to get it), which we served during early morning shopping at the Gatehouse last week… it’s a no fail recipe that’s simple to make yet always impressive and delicious!
My daughter, Dana, was visiting for the Thanksgiving weekend, and in cleaning out some of her things stored in the basement, we found her long-lost recipe file, with her favorite, NO FAIL, POPOVER RECIPE. She had lost the recipe and has never been able to duplicate it successfully. So, here it appears in our Hammertown recipe file. It originates from January, 1996 Gourmet Magazine…The Last Touch. (We won’t go into how sad it is that we have lost such a wonderful magazine!)
Ingredients:
- 2 large eggs
- 3/4 cup milk
- 1/4 cup water
- 1 TBL unsalted butter, melted
- 1 cup minus 2 TBL all-purpose flour
- 1/2 tsp salt
Directions:
1. Preheat oven to 375 degrees. Generously grease six 3/4 cup popover tins or nine 1/2 cup muffin tins.
2. In a bowl whisk together eggs, milk and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy.
3. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
Makes 6 large or 9 medium popovers.
This just gets better and better. Very exciting! I wouldn’t have known about 1/2 of the things going on in the area if it weren’t for your putting it out there in a simple calendar. THANK YOU! I’ll try this popover recipe…..and see you at the booksigning! xo Leslie