herb garlic butter popovers
I at last snagged a popover tin from the internet whirlpool, so Herb Garlic Butter Popovers were only logical.
If you need an absurdly simple carb accompaniment to dinner – perhaps butternut squash alla vodka or a broccoli pesto pasta bake – look no further than popovers. These delightful bread cones require rudimentary ingredients you likely have on hand, with the addition of a savory herbed garlic butter to slide a pop of additional flavor into your popovers.
How much pop can a Kellie pop into her writeup about popovers?
The big baking kahuna with popovers is whipping the eggs extremely well. Think raging bubbles, as if making a frittata, as if whirling a hole in the mixing bowl into which you drop all of your childhood trauma. Frothy eggs translate to more height. Like volumizing spray for your bread.
Secondly, preheating the pan is a must. This cements a crispy, flaky outside and soft as fluff inside. Popovers boast a unique texture sensation within each bite, not to mention a decent smack of herb butter, too, which is always a bonus for the tastebuds. The change in baking temperature about midway through also helps yield the bouncy yet golden effect.
You’ll enjoy these. Kids might even be amused for a good bit watching the batter suddenly rise and expand from the mouth of the tins. Amused kids means you can quietly go about some segment of your day sans interruption, which, I’d imagine, is a nice thing for parents. I don’t have kids, but I was once a kid, and I know my mom as a stay-at-home warrior especially felt some relief when we managed to occupy ourselves without her constant hawkeye attention.
Or, you might sit alongside them and watch, too. Good bonding time.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made!
Ingredients
- 4 tbsp butter
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 clove garlic, minced
- 1 1/2 cups milk (whole or oat are best in my experience)
- 3 eggs
- 1 1/2 cups all purpose flour
- 1/2 tsp kosher salt
Instructions
- Place popover or muffin tin in the oven. Preheat to 450 degrees for 20 minutes.
- In a skillet, melt butter along with parsley, basil, oregano, and garlic. Heat for about 5 minutes until herbs crisp and butter browns. Remove from heat and let cool 10 minutes.
- In a bowl, vigorously whip eggs and milk untilvery frothy, about 2-3 minutes. I find this doable with a hand whisk! Stir in flour, salt, and herb butter until combined. Some small clumps are okay.
- Remove tin from the oven and rub/spray generously with oil or butter. Fill each cavity about 3/4 of the way full. Bake for 20 minutes, then reduce the heat to 350 and bake an additional 15 minutes until golden and puffed. Do not open the oven at any point during the baking process or the popovers will collapse!
- Serve warm with plenty of butter and fresh parsley, as desired.
