POPOVERS MAKE SPRING MEALS SPECIAL

  

 

  The first signs of spring include yard and garage sales sprouting up in our communities. Maybe you and your kids are tempted, like me, to scout these out for our neighbors’ castoffs and enticing bargains. 

  I’m not advocating for accumulating more stuff to add to already full cupboards and storage closets, but I’m aware that the decluttering craze has opened up opportunities for bargain shoppers like me. I’m always on the hunt for an unexpected surprise. 

  This season is a good time to snag a buy on a gently used product you can enjoy together with your kids and grandkids. Be on the lookout for an item you might not purchase in a store, like an electric Panini pan for yummy lunch-making this summer, a waffle iron for extended Saturday morning breakfasts, or my latest find, a never-been-used nonstick popover pan. 

  Popovers are easy to prepare, and they’ll make any springtime brunch or supper extra special. When it’s time for popovers at our house, my granddaughter helps me push the button on the blender, and then I “pop” the batter filled cups in the oven. When baking (no peeking), they puff up so high that when they are done there is always a collective “wow” or “whoa” when we open the oven door and see the spectacle. 

  POPOVERS

  Makes 6.

  Preheat the oven to 400 F. 

  1 tablespoon unsalted butter, melted, plus softened butter for greasing the popover or muffin pan

  3 eggs at room temperature

  1 cup milk at room temperature

  1 cup all-purpose flour

  1/2 teaspoon salt

  Grease aluminum popover pan (or 6 compartments of a muffin pan) with butter. Place the pan in the preheated oven while you prepare the batter. 

  Whisk or whirl butter, eggs, milk, flour and salt in a blender for a minute on medium speed until smooth. 

  An adult should fill the hot popover cups with batter until half full. If using a muffin pan, fill cups 2/3 full. 

  Place in oven for 20 minutes, then reduce to 325 degrees and bake 20 minutes longer (no peeking while they bake).

  Remove from oven and immediately poke the side of each popover with the tip of a knife or wooden skewer to release steam trapped inside. This keeps them from collapsing. Remove from pan and arrange in a serving basket. Serve hot. 

  Extra tasty ideas:

  — Add 1 teaspoon fresh lemon zest to the batter to add a refreshing spring taste. 

  — Popovers make tasty edible containers for crab, shrimp or tuna salad for a main course. Cut the top 1/3 off of the popover. Scoop out a space in lower portion. Fill with salad and top with popover piece. Serve.

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