PATTI’S POPOVERS
Exclusive Excerpt from Desserts LaBelle by Patti LaBelle
For those mornings when you just need something special and simple to start the day off right, make popovers. These treats used to appear on breakfast tables a lot more often than they do now, and they deserve a comeback — just stir up some batter, pour it into a hot muffin tin (don’t forget to preheat the pan), and bake for about 30 minutes to get crusty, golden brown pastries with moist, custardy insides. They aren’t sweet, so serve with plenty of your favorite jam and, of course, butter
Makes 9 popovers
1 cup unbleached all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole milk, at room temperature (see Patti’s Pointers at bottom of recipe)
2 large eggs, at room temperature
1 tablespoon unsalted butter, melted
Softened butter, for the muffin cups
1-Position a rack in the center of the oven and preheat the oven to 425°F.
2- Whisk the flour, sugar, and salt in a medium bowl. Add the milk, eggs, and butter and whisk until combined (the batter can be a little lumpy). Set the batter aside.
3-Butter 9 cups of a muffin pan (see Patti’s Pointers). Place the pan in the oven and heat the pan until it is very hot, about 3 minutes. (The butter in the cups can be brown but should not be burned.) Remove the pan from the oven and pour equal amounts of the batter into the greased cups. Return to the oven. Bake, without opening the oven door, until the popovers are deep golden brown, 25 to 30 minutes. Remove from the oven again and quickly pierce the side of each popover with the tip of a small, sharp knife to release some steam. Return to the oven one final time to bake the popovers for about 3 minutes to help dry out the insides a bit. Remove the popovers from the pan and serve warm.
Patti’s Pointers: To bring the milk to room temperature, microwave for about 20 seconds on high (100%). You just need to take the chill off the milk, not actually warm it. Popover pans are sold at many kitchenware stores and online. The problem with them is that you can really only use them for making (wait for it) popovers. Just use a muffin pan.
For more delicious recipes, check out Desserts LaBelle by Patti LaBelle. Published by Grand Central Publishing. Copyright © 2017 Patti LaBelle.
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