When I was in middle school I lived in Westport, CT and would take the train into NYC to spend the weekend with my late aunt, Melissa. She worked in the film industry and seemed impossibly sophisticated in her fashion and food. A favorite tradition was having breakfast at Sarabeth’s. We’d order perfect popovers, which were puffed to the heavens and slathered in her homemade marmalade and/or honey butter. They reminded me of the puffy pancakes my friend Sasha and I had made (when we were just tiny kids) in our commune kitchen, but so much more delicious and light. The perfect popover is crisp on the outside, tender and airy on the inside and at its very best when served right from the oven. This is a super easy and yet very impressive recipe, that even a first time baker can master and feel like they’ve made magic.
The short video I made for these popovers is my first YouTube video in quite some time. When you go to my YouTube channel you will find some vintage Zoë, feel free to ignore those, unless you need a good laugh or want some earnest cake decorating advice. The short video was filmed by Charlie at Lilacs Media.
from Sarabeth’s Good Morning Cookbook (a must have for anyone who eats breakfast or likes good food)
6 large or 12 small popovers
2 cups (480ml) whole milk
1 1/2 cups (213g) unbleached all-purpose flour
2 tablespoons (28g) unsalted butter, melted
1 teaspoon vanilla extract (make your own)
Softened butter for pan
Heat oven to 400F
Mix all the ingredients in a blender.
Brush butter in each popover cup
Put pan in oven until butter melts
Add popover batter – fill the cups about 3/4
Bake 15 minutes or until golden brown and puffed.
Reduce heat to 350, continue baking 20 minutes until caramel brown and puffed. Bake longer if you are using a large popover pan.
1/2 stick (57g) unsalted butter, softened
2 tablespoons honey
mix all together and serve at room temperature.
- 5 eggs
- 2 cups (480ml) whole milk
- 1½ cups (213g) unbleached all-purpose flour
- Pinch salt
- 2 tablespoons (28g) unsalted butter, melted
- 1 teaspoon vanilla extract (make your own)
- Softened butter for pan
- Honey Butter:
- ½ stick (57g) unsalted butter, softened
- 2 tablespoons honey
- Pinch honey
- Heat oven to 400 F.
- Mix all the ingredients in a blender.
- Brush butter in each popover cup.
- Place pan in oven until butter melts.
- Add popover batter to pan, filling the cups about ¾ of the way to the top.
- Bake 15 minutes or until golden brown and puffed.
- Reduce heat to 350, continue baking 20 minutes until caramel brown and puffed. Bake longer if you are using a large popover pan.
- Honey butter: Mix all together and serve at room temperature.