Classic Popovers with Fruit Jam
If more people knew how utterly easy they are to make, feather-light popovers would be served at every brunch. Their crusty surfaces and hollow interiors are the perfect medium for warm butter and your favorite fruit jam or preserves. To make savory popovers, add 2 tsp. minced fresh rosemary or thyme and 1⁄2 tsp. freshly ground pepper to the batter.
- 1 cup (5 oz./155 g) all-purpose flour
- 1⁄2 tsp. fine sea salt
- 1 cup (8 fl. oz./250 ml) whole milk
- 2 large eggs, at room temperature, beaten
- 1⁄4 cup (2 oz./60 g) unsalted butter, melted, plus room temperature butter for serving (optional)
- Apricot or peach jam for serving
Preheat an oven to 450°F (230°C). Have ready a standard 12-cup muffin pan.
In a bowl, whisk together the flour and salt. Make a well in the center of the flour mixture and add the milk and eggs. Whisk just until combined. Pour the batter into a glass measuring cup or a pitcher.
Place the muffin pan in the oven and heat until hot, about 2 minutes. Remove from the oven and spoon 1 tsp. of the melted butter into each cup. Divide the batter evenly among the muffin cups, filling them half full.
Bake for 10 minutes. Reduce the heat to 375°F (190°C) and continue baking, without opening the oven door, until the popovers are puffed, crisp and golden brown, 20 to 25 minutes. Using your fingers, gently remove the hot popovers from the pan and serve at once with the jam and butter, if desired.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)