Delicate and plump, fresh from the oven.
Lemon-Scented Popovers [makes 6]
1 c AP flour, sifted
1/2 t salt
2 large eggs
1 c milk
1 T lemon zest [no lemons on hand, so I rehydrated some Penzey’s dried Lemon Peel – worked wonderfully]
1 t vanilla extract [I used Penzey’s Single Strength Vanilla]
melted butter, for brushing tin
Preheat oven to 450°F.
Place a 6-cup muffin tin or popover pan in the preheated oven for 5 minutes while you mix up the batter.
In a large bowl, whisk together the eggs, milk, vanilla and lemon zest [if using dried: rehydrate 1 t dried peel in 3 t warm water for 15 minutes, then whisk in eggs, milk and vanilla]. When mixture is smooth, whisk in flour and salt.
Remove heated tin/pan from the oven; quickly brush with melted butter, then divide the batter into each well. Bake for 20 minutes at 450°F, then use a sharp knife to poke a small hole in the top of each popover to release steam and prevent them from deflating. Reduce oven heat to 375°F and bake for an additional 15 minutes, until golden brown and crisp.
Courtesy of Baking Bites.
With a piping hot cup of soup [spiced up split pea and ham tonight] and fruity floral Viognier, little else could be finer than a perfectly puffy popover.
I love when you first break one open… steam escaping from inside the hollow interior, sending the aromas of lemon and vanilla wafting upward – the outer shell flaky and crisp, the inside chewy and slightly sweet. Two was barely enough for each of us.