So, you have the turkey, the yams, the stuffing, a vegetable, and even the pies. But you still need some kind of bread to complete the holiday spread. Now, having gone to so much trouble to make all this delicious homemade food, are you really just going to slap some dinner rolls from the grocery store on the table? I didn't think so.
Say hello to Mr. Popover, the perfect holiday bread. I mean, how can you not love something so tall and puffy? Popovers are absolutely my favorite aspect of any holiday meal. If you've never made them before, you have missed out. Now is your chance to make something that takes almost no effort and is a sure crowd pleaser.
If you have popover pans that's great, but you can also make them in Pyrex custard cups and they'll still be perfect. The great thing about popovers is that they are so easy. There's only one rule: do not peek into the oven while they are baking. That's it. Just mix, pour, and popover.
You can mix the batter ahead of time and then just bake them off right before dinner. I promise that no matter how many you make, they'll all be gone. The good news is that since they're so simple to make, you'll always be able to make more!
(Barefoot Contessa Parties, 2001)
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups all-purpose flour
3 extra large eggs, at rooms temperature
1 1/2 cups milk, at room temperature
Preheat the oven to 425.
Generously grease aluminum popover pans or Pyrex muffin cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek
Note: I transfer the batter from the mixing bowl into a large measuring cup to pour into the popover pans.