Hi folks, how’s it going? I wanted to ask you, if you like this little site, and you haven’t done so already, to vote for me for Best Local Food Blog in The Coast’s Best of Food 2013 survey here. I haven’t been around the block as long as some of the other blogs up for the nomination, so you’d have to enter “Purple House Cafe” under “other.” Unless, of course, you like one of those other blogs better…in which case, vote for them! Today is the last day to vote!
In return, I’d like to give you a recipe for something you can eat for lunch today. Or breakfast. Or a bedtime snack. Popovers!
Popovers keep popping up in my life lately.
I’m a pretty big fan of paying attention to the things that pop up in my life. Just in case they mean something.
So, I’m not entirely sure that there’s any hidden meaning behind the baking of popovers. They’re pretty delish, they’re otherwise known as Yorkshire puddings, they have a bad rap for being difficult to make (kind of like the macaron of the…popover world?).
Just to defy the notion of any difficulty associated with this recipe, I made them one day for lunch. Just a few, for myself. I ate them all. With butter and jam and a hot cup of tea.
Here’s what you need:
1 large egg
1/4 cup flour
1/4 cup milk
Here’s what you do:
Place a lightly greased muffin tin in the oven and heat to 450F. Yes, put the muffin tin in there FIRST.
Whisk together all the ingredients in a bowl. Once the oven has preheated, remove the muffin tin and spoon the batter in, filling the cups approximately 3/4 full.
Immediately return the pan to the oven and bake for 10-12 minutes, or until the popovers are puffed up and golden.
Allow to cool slightly before eating.
Note: this recipe only made 6 popovers, so if you’re baking them for a crowd, double the recipe.
Recipe courtesy of Dinner with Julie.