Sunday, December 5, 2010

Favorite Sunday morning recipe: Honey butter popovers


Sunday mornings are my favorite time to try out new breakfast recipes and today I attempted these delicious popovers from Tasty Kitchen.  B was a bit suspect after he looked in the oven as they did resemble my dutch babies.  However, the ratio of flour to eggs is greater so they turn out light and fluffy with a warm, sort of custard-y filling when you break them open.  Perfect with jam, nutella (B's choice), or slathered with more butter and creamed honey (my choice).  A lovely breakfast to start the day!

Popovers

Ingredients:
  • 2 Tablespoons Butter
  • 1 Tablespoons Honey
  • 3 whole Eggs
  • 1 cup Whole Milk
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 1 cup Flour

Directions:
  •  Preheat oven 400 degrees F 
  • Melt 2 tbsp butter and 1 tbsp honey
  • Put eggs in blender and mix for several seconds until light
  • Add melted butter/honey, milk, sugar, salt and flour and blend for several seconds
  • Coat 12 muffin pan with butter and fill cups 3/4 of the way full 
  • Bake for 20-25 min until puffed and golden brown on top
  • Take out and serve warm with your spread of choice!
**after more research, it seems that using bread flour would help keep the popovers fluffy with round tops (instead of my sunken in ones) and also it helps to use a heavy metal muffin pan.  Enjoy!

7 comments:

  1. I think I can totally make these, but what do you mean by separated butter. Do you need to skim it?
    As you can tell, I've studied cooking in France.
    Erin

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  2. Hiya E! You know, I'm taking that out of the directions because I have no idea what it means :o) I just put my butter and honey in a bowl in the microwave and melted it all together and it came out great!

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  3. Those look yummy!
    Your yellow puff balls look so good in your green vase.

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  4. thanks to B and his stealthy hands I have a ton of these little yellow craspedias all over the house! :)

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  5. 1-Would you please come visit me so we can have a weekend of cooking fun times? (And also shopping, I guess...)

    2-I think separated butter is the same as clarified butter, but I'm not sure what the chemistry behind using it would be.

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  6. I seriously consider driving to Austin everytime you post a recipe.

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