Today we are rewinding! Our Tuesdays with Dorie baking group is catching up on recipes that we have not had a chance to make. For me, this is the Popovers recipe from two months ago.
Do you remember the scene in Sabrina (1954) when the Professor in the famous chef’s school in Paris inspects the students’ soufflés?
Too low. Too pale. Too heavy. Too low. Too *high*, you are exaggerating. Fair. So-so. Sloppy.
When he looks at Sabrina’s (Audrey Hepburn), he says that it is much too low. It turns out that she had forgotten to turn on the oven!
Making the popovers, I was quite nervous if I might get similar results. I had only two eggs on hand and the original recipe calls for three…The eggs are quite an important ingredient here because they give the needed bust for the batter to rise. I kept thinking if the recipe will prove its name right and if the batter would pop in the muffin pan during baking.
The sequence of steps to make the recipe was quite straightforward for my sleepy Saturday morning: turn on the oven, make the batter, pour the batter in the baking pan, bake the popovers, do not open the oven door, do not open the oven door, do not open the oven door and eat! And, voilà!
It is quite amazing that simple ingredients such as flour, milk, eggs, tiny amount of salt, and butter could create puffy and crusty magic. This is another recipe that could be fancied up for any baking occasion. Think about adding cheese or fresh herbs or chocolate chips or orange zest to the batter.
I made these popovers a bit healthier by using ¼ cup of Bob’s Red Mills hazelnut flour and ¾ cup of all-purpose flour. I also added 1 tablespoon fresh rosemary for some extra zing.