Happy Meatless Monday everyone, Jess here.
Today I wanted to share a recent success using our Four Star Farms pastry flour. My better half has always loved popovers, and many years ago I inherited the popover pan of my late mother-in-law. I learned to make these light and fluffy beauties directly from the recipe that was attached to the Wilton brand popover pan when I inherited it! The recipe was stained, wrinkled, and had all the signs that it had been used many times, providing me with a good place to start!
I’ve only made 2 minor alterations to the Wilton recipe as it was written. Given I’m working with pastry flour, which has a bit of a different protein content to it, I added an extra tablespoon of flour to the mix.
Secondly, I decided to add some herbs to the popovers, so instead of the usual tablespoon of butter that the recipe calls for, I added 2 tablespoons of herbed butter that I had frozen from the summer CSA herbs. (Really, the herbed butter I make is about half butter and half herbs, hence it still works out to be about 1 tablespoon of butter and 1 tablespoon of herbs).
If you don’t have a designated popover pan, fear not! A muffin pan works well, just be sure to fill the cups about 3/4 full and begin checking them about 5 minutes sooner during the reduced-heat part of the baking process.
You’ll probably find you’ll make more than 6 popovers using the muffin tins as well!
The garlic chives give a nice sprinkling of color to the golden domes of these popovers, not to mention the house smells fabulous!
A little bit of Amish roll butter to top off these warm beauties and we’re ready to go! I love these with a hearty stew or soup.
INGREDIENTS-
- 3 eggs
- 1 1/2 cups plus 1 tablespoon pastry flour
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter or 2 tablespoons herbed butter, melted
DIRECTIONS-
- Preheat the oven to 450.
- Spray the popover pan with non-stick oil.
- Beat the eggs slightly before adding and beating in the rest of the ingredients until smooth.
- Fill the popover pans evenly (about 3/4 full) and then bake for 15 minutes before reducing the heat to 325. Bake another 25-30 minutes until golden brown.
- Serve warm!
Thanks to Wilton, thanks to my wonderful mother-in-law heaven rest her soul, and thanks to Springdell for introducing me to the fresh and lovely ingredients that make this a divine addition to the recipe collection. Hope you like them too!