Last Saturday we had a mish-mash of food in the fridge. I’ve been trying to stick to a weekly meal plan and that involves planning on Sunday or Monday, then grocery shopping for only the things I need to complete each meal. I only plan dinners, with a mind to making sure most of the dinners make leftovers for lunches. This means my fridge has been a lot emptier lately. This also means I’m wasting less food (yay).
Which brings us to weekend breakfasts. We spend too many weekend mornings debating what we will eat, and then eventually we manage to eat around 11:30 and that throws the entire day’s meal schedule out of whack (lunch at 4 pm, dinner around 9:30…). So I woke up with a mostly empty fridge and bummed that I forgot to blend up crepe batter the night before (our recipe asks for a resting period so we make it the night before). Enter pop-overs. Normally a vehicle for jams (attention all those who can oodles of jam and then wonder what to do with it all), it dawned on me that popovers have essentially the same ingredients as crepes, and all pantry staples to boot (eggs, milk, flour, butter, salt). I quickly whisked together a batch without even consulting TheHusband. Breakfast crisis averted. We also pulled out the huckleberry chevre that I originally wanted to have in the crepes (also on this morning: peach preserves and Strawberry Marmalade from Holly).
Popovers seem very decadent with the melted butter brushed over the top, but the recipe I’ve been using only uses two or three tablespoons total and that doesn’t seem so bad divided by 12 (and um multiplied by 3 or 4). There are oodles of recipes, probably one in most all-encompassing cookbooks, but the first recipe I made came out nicely so I’ve stuck with it over the years. Somedays they all rise up beautifully, other days they don’t and this day about half of them did – either way they are still tasty vehicles for jam. And they often have nearly empty centers to fill.
Popovers from The Moosewood Cookbook by Mollie Katzen (she lists egg quantity variations but this is what I do)
- 2 T melted butter
- 3 eggs
- 1 1/4 c milk
- 1 1/4 c flour
- ½ t salt
Preheat the oven to 375 F. Melt the butter in a small dish*. In a medium bowl whisk together the eggs and milk then add the flour and salt and whisk until smooth. Brush a 12 cup muffin tin with the melted butter. Pour 3-4 tablespoons of batter in each cup (I use a 3 tablespoon scoop, a 1/4 cup measuring cup also works nicely). Bake for 30 minutes, or until golden.
When you remove the popovers from the oven immediately pierce each popover with the tip of a knife and then brush with the remaining melted butter. I like to run the knife around the muffin cups before removing the popovers to dislodge any slightly stuck bits.
*If you, like me, don’t have a microwave, toss the butter in a small oven proof bowl and put it in the oven while it preheats – then set the timer for a couple minutes and check it, repeat if necessary. For some reason washing a small bowl seems like less work than a small pot.