Popovers are hollow inside, so they’re perfect split open and spread with smoked onion jam. To get a head start, you can prepare the batter a few hours in advance and refrigerate until ready to bake.
- 2 cups (500 ml) milk
- 2 bay leaves
- 4 eggs
- 6 Tbs. (3/4 stick/90 g) unsalted butter, melted and cooled
- 2 cups (315 g) all-purpose flour
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 Tbs. chopped fresh sage, plus 10 whole leaves
In a saucepan over medium-high heat, warm the milk and bay leaves until small bubbles appear around the edges. Off the heat, let stand for 20 minutes. Discard the bay leaves. Refrigerate the milk until cool.
Position a rack in the lower third of an oven and preheat to 400ºF (200ºC). Place two 6-well popover pans in the oven for 5 minutes.
In a blender, combine the milk, eggs, butter, flour, salt, pepper and chopped sage. Blend on high speed until the batter is smooth.
Remove the pans from the oven and spray 10 wells with nonstick cooking spray. Fill each about three-fourths full with batter and top with a sage leaf.
Return the pans to the oven and bake for 15 minutes. Reduce the oven to 325ºF (165ºC) and continue baking until the popovers are golden brown, 15 to 20 minutes more. Remove the pans from the oven and, using the tip of a small knife, pierce the top of each popover to allow the steam to escape. Remove from the pans and serve warm. Makes 10 popovers.
Recipe by Chef Krissy Blauvelt, Head Baker, Blackberry Farm