Sometimes you want a nice big popover instead of two smaller ones. This recipe originally came from Bullocks Wilshire department store restaurant, the exclusive luxury upscale branch, along with its twin store, I. Magnin. Bullock’s doesn’t exist anymore, first being sold to Nordstrom and then Macy’s. But their popovers live on. This has a different technique of working the butter into the flour first, probably done in a stand mixer in the restaurant kitchen since they would make a large batch, and the batter doesnt have a long stand time before baking in a preheated oven. These are delicious for breakfast or lunch, just like when they were served hot to Bullock’s upscale clientèle.
Makes 8 large popovers
- 6 large eggs
- 2 cups whole milk
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
1. In a 1-quart measuring cup with a pouring spout, using a whisk or hand-held immersion blender (or you can use a regular blender or food processor), beat the eggs and milk until foamy. Stir the flour and salt together in a small bowl and work the butter into the flour with your fingers or a fork. Add the flour mixture to the milk and eggs. Beat just until smooth. Do not overmix. Cover and let stand up to 20 minutes while preheating the oven to 400º.
2. Generously grease 8 oversized 3 1/4-inch diameter muffin cups, or 8-ounce individual soufflé dishes, with nonstick vegetable cooking spray, butter, or oil. Place the individual dishes so they are not touching on a baking sheet. Pour the batter into each cup until two-thirds full.
3. Place the pans in the oven and bake 45 minutes without opening the oven door, until the popovers are firm and golden brown. Bake 1 hour if you want a more crispy popover instead of an eggy center. Let cool briefly, again pricking each to allow the steam to escape. Remove from the molds by running a knife around the rim and inverting. Serve immediately while hot and puffy.
Excerpted from The Best Quick Breads, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.