Poppin’ Popovers

With the end of summer and the start of fresh, crisp autumn days, there’s no better time to enjoy hot popovers straight out of the oven, airy and light, with a solid pat of melting butter. Whether paired with a soup for cooler nights, or with some fresh strawberry jam in the morning, there is an always excuse to enjoy these old-school eggy treats.

Though not noted on the film, the recipe above is from the New York Times Cookbook (and is hence not in metric measurements). If you want to make the tasty treats yourself, mix together 1 cup flour | ½ teaspoon salt | 2 eggs | 1 cup milk | 1 tablespoon oil. Pour batter into a popover or muffin tin, then let rise in a preheated 425-degree (Fahrenheit) oven. Exercise patience and don’t dare to open the oven door until the popovers are golden brown and standing tall – normally about 35 minutes. Tear open as the steam leaps out and douse lovingly in butter, cream, or jam. Perfect.