popovers

What could be better than a recipe that you beat together in a bowl, fill a pan, and have results that taste like they came from a bakery?

I love making popovers! They're so easy, and so versatile. They are great with soup for dinner, fruit for breakfast, or with chicken (or turkey) salad as shown below.

If you have leftover turkey from the holidays, this would be a great way to use it up in a creative meal! I chop my turkey with some red onions, pecans, fresh herbs, and mayonnaise. Such a delicious lunch!






Martha Stewart's recipe for Popovers

2 Tbsp butter, melted
2 c. milk
2 c. flour
1 tsp. salt
4 eggs, lightly beaten

Whisk together the butter, milk, flour & salt until smooth. Whisk in the beaten eggs, a bit at a time, until incorporated. Do no over-beat the batter; it should have the consistency of heavy cream.

Fill a 12 count muffin tin that has been sprayed generously with nonstick spray. Bake 15 minutes at 450°. Without opening the oven, lower the heat to 350°, and bake 15-20 minutes longer. Best served hot, but still good the next day!