Popovers, and why to make them

I’m going to Italy to teach in a few weeks, and I’m going to be gone for 18 days. Guilt has entered my bloodstream and is flowing freely through my veins.
I have offered Ferdinand a new “Don’t Forget Your Mother” program called “A-Dollar-A-Day.” For everyday that I am teaching/cooking from sun up to sun down across the ocean, Ferdinand makes a dollar. His answer to it: “it’s too bad you couldn’t a stay in Italy a little longer, Mom.”
I accomplished my goal of reducing his stress, but it wasn’t the answer I was hoping for. So I am going for the WOW factor.
I’m making Popovers.
I think I might serve his with what will be very much like the inside of a chicken pot pie. I want mine with snail paced scrambled eggs stirred in a saucepan over a simmer of a flame, with a few shavings of Gruyere, and a side of oven roasted wild mushrooms.


(Be sure your popover pan is HOT.) Preheat the oven to 425 degrees; butter the pan and let it sit for 5 minutes in there. When it comes out, paint each cup with butter. Have all of your ingredients at room temperature, including the melted butter.

1 cup of flour
1 cup of milk
pinch of salt
3 eggs
2 tablespoons of melted butter

In a blender, or using hand held beater, combine all of the ingredients; blend til smooth. Let the batter sit for 15 minutes UNrefrigerated. (This is when you want to get the empty pan in the oven.) Bake for 25 minutes without opening the door. Don’t even touch it. Turn the oven down to 350 degrees, and bake for another 15 minutes. (this is when you want to get the whole rest of the dinner ready, so that when those puppies are out of the oven, you are ready to sit down and eat.

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