I love popovers for breakfast. They're lighter than muffins or scones (though I'm not adverse to having either on occasion!). This version is even lighter than a traditional popover. I used lemon thyme to up the lemony factor, though it was still more of a background flavor. They'd be a wonderful accompaniment to a light dinner or lunch, but they were lovely with breakfast!3 eggs
1 cup milk
1 cup unbleached white flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
1/2 teaspoon chopped fresh thyme (optional - if using, try lemon thyme!)
2 tablespoons butter, melted
Separate the eggs, and beat the whites until they hold soft peaks.
In another bowl, beat the yolks with the milk until well-blended.
In a third bowl, stir together the flour, salt, pepper, lemon zest, and thyme (I used lemon thyme).
Stir the milk mixture into the dry ingredients just until blended. Stir in the butter. Don't over-mix or the popovers will be tough. Fold in the egg whites.
Pour the batter into twelve small or ten medium-sized muffin tins, filling them two-thirds full.
Put the pan in a cold oven, and turn the heat to 425 F. Bake for about 30 minutes, until the popovers are puffed and browned. Remove them from the oven and run a small, sharp knife around each cup to loosen the popovers from the pan. (They took very little coaxing to get them out of the tin!)
Source: Breakfast in Bed, copyright 1997
1 cup milk
1 cup unbleached white flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
1/2 teaspoon chopped fresh thyme (optional - if using, try lemon thyme!)
2 tablespoons butter, melted
Separate the eggs, and beat the whites until they hold soft peaks.
In another bowl, beat the yolks with the milk until well-blended.
In a third bowl, stir together the flour, salt, pepper, lemon zest, and thyme (I used lemon thyme).
Stir the milk mixture into the dry ingredients just until blended. Stir in the butter. Don't over-mix or the popovers will be tough. Fold in the egg whites.
Pour the batter into twelve small or ten medium-sized muffin tins, filling them two-thirds full.
Put the pan in a cold oven, and turn the heat to 425 F. Bake for about 30 minutes, until the popovers are puffed and browned. Remove them from the oven and run a small, sharp knife around each cup to loosen the popovers from the pan. (They took very little coaxing to get them out of the tin!)
Source: Breakfast in Bed, copyright 1997
1 comments:
i remeber this recipe, i never got around to making it and i think it looks wonderful~
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