Herbed Popovers


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!  

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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.  

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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).

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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.  

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You’ll probably find you’ll make more than 6 popovers using the muffin tins as well!

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The garlic chives give a nice sprinkling of color to the golden domes of these popovers, not to mention the house smells fabulous!

 

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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-

  1. Preheat the oven to 450.
  2. Spray the popover pan with non-stick oil.
  3. Beat the eggs slightly before adding and beating in the rest of the ingredients until smooth.
  4. 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.  
  5. Serve warm!

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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!


About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.