This week has been wild. Just alone Monday brought a call from DSS, a friend whose child was hit by a car, a call from the school nurse while I was in the shower of course, more overseas paperwork to be filled out and Bill’s list at work was even longer….Monday y’all…just Monday.
Pain and heartache, sickness and exhaustion…..my word, sometimes I feel like this world will cave in on itself with the weight of heartache so many people are wading through right now.
But the weekend is here and I feel that a call to arms in necessary. It’s time to slow down. To pull our babies close, let the soups simmer a little longer, ignore the notifications on our phones.
This momma feels the need to pull her chicks close and scoop up extra fluffs of love.
Not to be dramatic but that is what this recipe is all about. Slowing down, fluffing up and exhaling rest. Make it your Saturday morning plan.
Popovers are a light and airy roll made from egg batter. The pictured one is cut open so you can see how airy they are inside! They are best made in straight walled tins but can be done in a muffin tin in a pinch. Here is a link to my favorite popover pan.
As for my recipe? It’s a bit of a tweaked version of Williams Sonoma’s Perfect Popover Recipe. I’ve been making this recipe for years and over time found it needed a bit of an improvement. Here is my take!
Ko’s Perfect Popovers
- 4 Tablespoons salted butter (cut into 6 pieces)
- 2 Tablespoons melted butter
- 6 eggs (beaten)
- 2 cups milk
- 2 cups + 1 Tablespoon flour
Preheat the oven to 450° and place the empty pan in the oven to preheat as well.
Beat the eggs and milk together till frothy. Add the flour and beat vigorously. The more air in the batter the better. Add the 2 Tablespoons of melted butter and continue to beat. Set batter aside.
Once the oven is preheated, drop a piece of butter in each well of the pan and place back in the oven. When the butter is melted and bubbly pull the pan out and fill the wells with batter, just a bit over half full. Bake the popovers for 20 minutes and then reduce the oven temp to 325° and bake for another 10 minutes.
Serve warm with butter and jams on the side. Sooooooo good!