Growing up in New England, so many restaurants served popovers, so this is a total throwback to my youth. If you don’t feel like cooking and are in the Central Florida area, Spencer’s Steakhouse at the Hilton Convention Center in Orlando serves wonderful popovers with truffle sauce.
3/4 tsp. fresh chopped rosemary
3/4 tsp. fresh chopped thyme
3/4 tsp. fresh chopped tarragon
2½ cups whole milk
7 eggs (at room temperature)
3 tbsp. melted butter
4 3/4 cups flour
1 tbsp. kosher salt
1 tsp. black pepper
6 tbsp. butter
Instructions for preparation
Remove the rosemary, thyme and tarragon from the stem and rough chop, then place in a blender with ½ cup of the milk and mix for 15 seconds. Place the blended and remaining milk, eggs, melted butter, flour, salt and pepper in the mixing bowl of a stand mixer with the whip attachment and mix on low for 1 minute. Scrape the side of the bowl with a rubber spatula then whip on medium for 30 seconds. Place in a covered container and refrigerate for 2 hours. The batter should be cold and a little lumpy before cooking.
Instructions for cooking
Note: A popover pan is recommended, although you can use a muffin pan (if using a smaller muffin pan, adjust the amount of batter used). Place 6 oz. of butter in a sauté pan set on medium high heat and melt, browning the butter slightly. Then place 1 tsp. in each cup of the popover pan. Place the pan in a 375° F oven for 4 minutes. Remove the pan from the oven and fill each cup with 4 oz. of the popover batter. Place the pan back into the oven and bake for 25 minutes. Turn down the heat to 325° F and cook for 15 minutes more to dry out the popovers in the center.
Pull the popovers from the oven, remove from pan and allow to cool at room temperature.
Makes 18 popovers