PopOver in the morning!

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Popovers are something like the "child" of an omelet and a pancake... you get the best of both in one small delicious bite. They are light, hollow rolls, made from an egg batter and baked usually in muffin tins, and can be served as a sweet, with fruit and whipped cream, for breakfast with butter and jam, or in a savory version, when you add cheese or meat and herbs to the batter, but most often are made simple, with a buttery taste. The name "popover" comes from the fact that the batter swells or "pops" over the top of the muffin tin while baking.

 I made some savory ones for breakfast today, with Parmesan cheese and dill. These are great for breakfast, because it takes only 3 minutes to prepare them, then they're off in the oven for 20 minutes, and you don't need to watch or turn them, as you might have to do with pancakes and omelets. So this breakfast really take only 3 minutes of your morning. Isn't this great?! Also this can be your "go to" fast easy to make treat when you have an unexpected guest.

Ingredients for 16 small popovers:

3 eggs

1 cup whole milk

2 tablespoons melted butter (it works without the butter as well, but it is good to use some as it gives a great taste)

1 cup all purpose flour

1 small pinch of salt

1 tablespoon butter for greasing the muffin tin, or you can use a non stick spray. 

These are the ingredients you need for basic simple popovers. 

For the savory ones I made you will also need:

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

2 tablespoons fresh chopped parsley or dill

1/2 cup freshly grated Parmesan

If you want to make them sweet, add instead 1/3 cups of sugar and 1 teaspoon pure vanilla extract.

Method:

Preheat oven to 420 degrees F (215 C)

In a small butter warmer over medium low heat melt the butter. Set aside to cool.

Grease the muffin tin. 

Place all of the ingredients (don't forget the melted butter) into a food processor or blender and process for 30 seconds. I like using the blender, because it is so easy to use it's cup to just pour the batter in the muffin tin cups. The batter will be quite liquid. Divide the batter evenly between the cups of the muffin tin; each should be about 2/3 full. 

Bake on the middle rack of the oven for 20 minutes, without opening the oven door.

When they are all puffed up and golden, remove from oven, let cool slightly, then serve warm.