Years ago when I was dating my husband Jim, I had him over for lunch to show him my "mad cooking" skills, hoping to impress him a bit. I remember I made a recipe for dill chicken salad with whole wheat popovers from one of my Southern Living Light cookbooks. Well, considering we celebrate our 24th anniversary next month I guess that chicken salad/popover lunch worked it's magic on him.
I've been wanting to make them again and I'm so glad I did. Everyone, including all 3 of my kids loved them! I did have to explain what they were to the boys. They had never seen them but are now definite fans!
While searching for a recipe I did some research on how to make a good popover. There are a few tricks you should know before starting......
1. ALWAYS preheat the popover pan for 5 minutes with 1/2 teaspoon oil before adding the batter.
2. ALWAYS cook on the second rack from the bottom of your oven. The bottom heat is very important to "pop" the popovers.
3. DO NOT open the oven while cooking. Popovers need a consistent temp to rise.
4. ALWAYS use a lower fat milk because the fat will weigh down the batter and won't rise as well.
2 x-large (or 3 large) eggs
¾ cup lowfat milk
¼ cup water
1 Tbsp. butter, melted
1 cup minus 2 Tbsp. flour
½ tsp. kosher salt
Preheat oven to 375°F. Generously grease 6 popover tins or 9 muffin tins with ½ tsp oil.
In a bowl whisk together eggs, milk, and water and add butter, whisking. Add flour and salt and whisk mixture until combined. Batter should be slightly lumpy.
Divide batter among popover pan and bake on the second from the bottm rack for 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
This recipe makes 6 popovers.
We served these with strawberry jam this morning but plan to make some more for dinner and stuff with my curried chicken salad. I wonder if Jim will realize and remember our date so long ago.....