I can’t believe that it’s been three years since I started my blog- time has really flown by! The experience has been so rewarding- the discovering of new recipes, the continual striving for perfection in my food photography (sometimes resulting in frustration), and pleasure in ‘meeting’ new people who follow my blog.
When I published my very first post Chocolate Fondant (Lava Cake) I had no idea what sort of things would lie ahead for me in the blogosphere. Would my posts be flung out into a dead Ethernet, would anyone at all be reading my posts? After posting a few times, I happily discovered that a few brave souls were indeed clicking on my blog to have a look.
The one thing I have discovered is that no matter how many new recipes and posts I publish, Profiteroles with Custard Cream and Chocolate Sauce has consistently been my most popular post. I guess that people just can’t get enough of chocolate cream puffs and spend lots of time searching the internet for that perfect recipe (thank goodness they land on my post)!
Profiteroles with Chocolate Sauce- consistently my most popular post
(P.S. I would love it if you would ‘like’ my G’day Souffle’ Facebook page or subscribe to my blog!)
To celebrate my third anniversary, I would like to unveil my recipe for Popovers. Despite being a graduate of a famous Parisian culinary school, I had never heard of Popovers before- until I saw a recipe for them in Sarabeth’s Good Morning Cookbook.
Popovers are a light hollow roll made of a simple egg and flour batter: the batter swells and ‘pops over’ the edge of the muffin tin- creating quite an amazing site as they first come out of the oven. A pocket forms on the inside of the roll, so you can either eat them plain, fill them with jam, scrambled eggs or any other goody that strikes your fancy. I even filled one of my popovers with guacamole and salsa in a Mexican restaurant as I waited to board an international flight back to Australia- yum!
Popovers filled with scrambled eggs
Popovers work best using a special Popover pan with steep sides, however you could also use a large muffin tin. I ordered my popover pan from Amazon, but I have also seen them for sale at Bed Bath and Beyond in the US.
Popovers are so easy and produce an amazing site first coming out of the oven!
- 5 large eggs at room temperature
- 2 cups whole milk
- 1/ tsp salt
- 2 tbsp butter, melted
- 1 ½ cups all- purpose flour
- Pre-heat oven to 400 F (200 C). Lightly grease the insides of 6 popover cups (or muffin tins) with melted butter.
- In a large bowl, combine the eggs, milk and salt using electric beaters. With the machine running, add the melted butter and then the flour. Mix until smooth. Strain the mixture through a fine mesh strainer and transfer to a cup with a spout for pouring.
- Pour the batter into the prepared popover or muffin tins, filling all the way to the top of each cup. Bake for 20 minutes, then reduce heat to 350 F (180 C). Bake for a further 10 minutes until the popovers turn golden brown and crown above the rim of the pan.
- Transfer to a wire rack to cool; best served hot or warm.
- You'll get best results from using a special popover pan, but muffin tins could also be used.
7 Comments
John/Kitchen Riffs
February 27, 2016 at 1:30 pmThree years! Wow, congrats! Time flies, doesn’t it? Anyway, popovers are great. So easy, so good. We haven’t made them in ages and ages, and you’ve reminded me again of how wonderful they are. Terrific recipe — thanks.
Fran
February 27, 2016 at 1:55 pmThanks for your comment, John. These popovers sort of reminded me of croissants when they came out of the oven, but without all the butter!
Stephanie Weaver, MPH
February 28, 2016 at 6:36 amCongrats on 3 years! It’s hard work, I appreciate all the blogging friends I have made as I am now in my 5th year! Lovely pix.
Fran
February 28, 2016 at 7:07 amSo glad to hear from you Stephanie! I can’t ever imagine stopping my blogging- wonder how many more years I can last!
Kathy @ Beyond the Chicken Coop
March 1, 2016 at 12:25 pmHappy Three Year Anniversary! Yahoo to you!!!
Karen (Back Road Journal)
March 2, 2016 at 8:57 amCongratulations on your three years of blogging, that is terrific. Love popovers…they are so light and airy. I’ve never thought of stuffing them but they definitely make a pretty little container for those scrambled eggs.
Kate @ Babaganosh.org
March 10, 2016 at 2:02 pmCongratulation on the 3-year blog-iversary! Your first paragraph was spot on – blogging is great because of 3 things: the recipes, the constant learning (photography is a big one for me to figure out too!), and the great people you come across.
These popovers are gorgeous – I’ve seen pictures before but never realized they were so easy to make. Also love that they are so versatile. I would make a meal out of these – first stuff them with something savory (scrambled eggs & salsa!), then have one with butter and jam for dessert. I hope this recipe becomes as popular as the profiteroles recipe – it certainly looks very appealing!