Prep 10 mins
Cook 40 mins
Recipe source: Bon Appetit (November 2003)
- 1 cup butter, room temperature
- 1 tablespoon fresh sage, chopped
- 2 cups flour
- 1 teaspoon salt
- 2 1⁄2 cups milk
- 4 eggs
- In a small bowl combine sage and butter. Season with salt and pepper if desired.
- Melt 5 tablespoons of the sage/butter in a small saucepan. Transfer remaining sage butter to a small dish (or make butter molds).
- Preheat oven to 450°F.
- Using 3 tablespoons of the melted butter, brush cups of a 12-muffin pan with the melted butter.
- In a large bowl whisk together flour and salt.
- In a separate bowl whisk together milk, eggs and the remaining 2 tablespoons melted sage butter.
- Pour egg mixture over the dry ingredients and whisk to combine and batter is smooth.
- Pour mixture into muffin cups.
- DO NOT OPEN OVEN DOOR WHILE POPOVERS ARE COOKING.
- Bake popovers for 15 minutes. Reduce oven temperature to 350°F and bake another 20 minutes longer or until popover are puffed and brown.
- Serve popovers with the remaining sage butter.
Sorry, I just didn't like these. The recipe was easy enough to follow, but what came out was kind of eggy and a bit flat- I don't know what a popover is supposed to be, so maybe that's the way they are meant to be, but I just didn't like them. Sorry!
This was the first time I have made popovers, and it was so easy! The only thing different I did was use a little over a tsp of ground sage as I didn't have fresh on hand. I served them along side Recipe #34512. What a satisfying meal. I was looking for something to have with the soup, besides crackers. This was a fantastic choice. :)
Oh my, these were so good! They puffed up beautifully and turned a nice golden brown, tasted heavenly too! Thank you, I will make again!:yummy: