Dana Slatkin

Puffy Popovers

Puffy Popover

Spring is in full swing, and isn’t it lovely? Tulips and lilacs are blooming, zucchini blossoms and white asparagus are making their brief yet splashy appearances at farmers markets. And I have finally retired my soup pot to the closet for a while.

On the special occasions when my mother-in-law takes me to lunch (about once a year, always in April), we go to Neiman Marcus for popovers. Arriving straight from the oven the minute the waiter finishes taking our order, they are puffy and wondrous. Plus there’s no needless mark-up!

Popover batter is very similar to crepe batter—essentially just eggs, milk and flour. Baking them in a dedicated popover pan or muffin tin, the thin batter creeps up the sides and fills up with steam, ballooning over the top. You can add a little cheese, black pepper, sugar, vanilla, or chives, depending on what is accompanying them. The olive oil adds unexpected flavor and gloss, and the rice flour makes the batter extra silky. To maximize puff-potential, it is important to use room-temperature ingredients and to sift the flour.

Serve these with Healthy Crustless Quiche or a Chopped Salad, or surprise the kids and bake them for breakfast (the batter can be made the night before and brought to room temperature). With a little strawberry jam and butter, they are the perfect reminder to greet the day with an incredible (and delicious) lightness of being.

Don’t forget to enter our April cooking contest to win great prizes!

Photo credit: myrecipes.com

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