Sunday, April 27, 2008
Makes 6 popovers
Active time: 15 min; start to finish: 1 hour
3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
Pre-heat oven to 375 with rack in lower third. Generously butter popover cups.
Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2 inch long in top of each popover with a small sharp knife, then bake five minutes more.
Notes: Popovers can be made in 9 buttered (1/2 cup) muffin cups; bake about 30 minutes before cutting slits.
My notes: I didn't have whole milk, so I used 2% and it made no difference in taste or quality. They just came out of the oven and they smell heavenly.
Source: Gourmet Magazine, May 2008