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Popovers with Chili

When you need a quick and impressive bread be sure to think of the popover.

These are surprisingly easy to make and almost everyone has the ingredients already in their pantry. Purists will tell you that you can make them in a muffin pan – and therefore don’t require any special equipment – and this is true. But you will get extra tall ones if you use a popover pan.

There are some simple steps that you must follow if you want big popovers – your oven must be hot, your butter must be hot, and you need a very smooth batter. And, you have to serve them immediately when they come out of the oven.

I like popovers to be brown and crispy and also to have a little zing. I include a bit of chili powder for some added spice but this can be optional if you prefer.

6 tbs butter, melted

2 eggs, preferably room temperature

1 cup milk

1 tsp sugar

1 tsp salt

1 cup all-purpose flour

1/2 tsp chili powder (optional)

Preheat oven to 450 degrees. Spoon some of the melted butter into each of the 6 cups of a popover or muffin pan reserving 1 tablespoon. Place the pan in the oven while you make the batter.

Beat together the eggs, milk, sugar, salt, and remaining butter. Beat in the flour slowly and finally add the chili powder. The mixture should be very smooth.

Be careful and remove the hot popover pan from the oven and fill each cup about halfway. Bake for 15 to 20 minutes, and then reduce the heat to 350 degrees and bake for 15 minutes more. The popovers should be puffed and brown. Absolutely do not check the popovers until they have baked for a total of 30 minutes.

Remove them immediately from the pan and serve them while they are hot.

#popovers #chili #popoverpan


Dan McCoy