Warm, eggy popovers with freshly whipped maple butter are the perfect accompaniment to a hearty winter breakfast or dinner.
Popovers have always been a favorite in my family. Although they are simple to make, popovers feel special, and we like to serve them for holidays or celebratory meals.
Many people serve popovers with butter or jam, but I come from a maple-sugaring family, and we like maple syrup on everything. Whipped together just prior to serving, maple syrup and salted butter are the perfect popover accompaniment.
I started making popovers as soon as I was old enough to read a recipe. They are incredibly easy to make, and require only four ingredients. Some recipes call for butter, oil, or sugar, but I find that these are unnecessary and don’t improve the final product. The most important thing to remember when baking these is NOT to open the oven until you think the popovers are almost finished baking. Opening the oven too early will cause them to collapse.
1 1/2 cups flour
1 1/2 cups nonfat or lowfat milk
4 eggs, room temperature
pinch of salt
2 tablespoons room temperature salted butter
2 tablespoons pure Vermont maple syrup (I prefer grade A or fancy)
1. Preheat the oven to 450 degrees.
2. Once oven is at temperature, whisk together milk and eggs in a medium bowl. Add flour and salt to a large bowl, and slowly pour in milk/egg mixture. Whisk until just blended. The batter will be a little lumpy.
3. Fill muffin or popover times until 3/4 full.
4. Bake for 20 minutes, then reduce the oven temperature to 350 degrees. Bake for another 10 to 15 minutes until popovers are golden brown on top.
5. While popovers are in the oven, make the maple butter. Vigorously whisk together maple syrup and butter in a small bowl until smooth and creamy. The maple syrup and butter may begin to separate after a few minutes. If so, whisk again prior to serving.
Makes 12 small or 6 large popovers.