Rise to Glory: Popovers

Baking,Recipes
April 26, 2012

Pretty popovers in savory and sweet variations take you from morning to night in a puff of heavenly steam.

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Mark Boughton/styling: Teresa Blackburn
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With eggs and flour and little else, popovers make any meal special. In a puff of steam, crispy outsides give way to soft and slightly custardy insides. You can bake the popovers in a special popover pan—but 12 standard-size
muffin cups work well too; either way, preheat the cups so the batter can crawl up the sides and rise to glory. Here’s a savory version, with Parmigiano Reggiano cheese and garlic, perfect with dinner, and a variation for brown sugar and cinnamon popovers, perfect for breakfast.

—Story and recipe by Serena Ball, a food writer in LaGrange Park, Ill.

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Garlic Parmesan Popovers

In a puff of steam, the crispy shell of a popover gives way to a soft and slightly custardy inside. This savory variety would elevate a humble bowl of soup to something special.

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Brown Sugar Cinnamon Popovers

Crispy on the outside, slightly custardy on the inside, the slightly sweet popovers are a snap to make and, oh, so impressive.

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