Is This Thing Still On?

So, it turns out that if you get a blog started, stick it in a dark corner of the interwebs and forget about it for a little while, it will sprout this odd mushroom-shaped, doughy substance that looks like this:

No, wait... sorry, my mistake. That's no world wide fungi, it's just a popover. I haven't had much spare time for baking adventures (what with work and summer school), but when my mom went on a wild rampage - tearing up most of the southwestern end of Austin - looking for a popover pan, I felt pretty obligated to reconnect with the oven once she'd finally found one. I searched the non-moldy parts of the internet for a recipe and found one called "Best Popovers Ever" which sounded promising, and I am happy to report that it fulfilled.

Best Popovers Ever
From Martha Stewart's Twitter Feed (edited to not sound like it came from a twitter feed)

4 cups flour
1 tbsp + 1 tsp salt
4 cups milk
8 eggs
10 oz grated gruyere
cooking spray

Place a 12 cup popover pan in the oven and heat to 350F.
Sift 4 cups flour with 1T+2t salt.
Heat 4 cups of milk.
Whisk 8 eggs slowly and add the milk & flour.
Spray the hot popover pan with cooking spray and fill just over 3/4 of the way with batter. Top with 5-10oz grated gruyere (depending on your preference) and bake 50 minutes. Invert to remove.


I halved this recipe because nobody (myself included) wanted to wait 2 hours for dinner and we only had a 6 cup popover pan, but 6 turned out to be more than enough! Also, I used about 2-3 oz of gruyere which turned out to be a pretty good amount, but if you want it cheesy then use the full amount.


If that isn't incentive enough to go make some popovers, they're yeast-free! and so easy and delicious! Also, word on the street is that you can make these in a muffin tin... but you didn't hear that from me.