Name: Classic Popovers
Yield: Makes 6 large or 9 medium popovers
Ingredients: 2 large eggs; 3/4 cup milk; 1/4 cup water; 1 tablespoon unsalted butter, melted; 1 cup minus 2 tablespoons all-purpose flour; 1/2 teaspoon salt

Recipe information

Yield
Makes 6 large or 9 medium popovers

Ingredients

2 large eggs

3/4 cup milk

1/4 cup water

1 tablespoon unsalted butter, melted

1 cup minus 2 tablespoons all-purpose flour

1/2 teaspoon salt

Preparation

Step 1
Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
Step 2
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.

TagsNew England American Side Dinner Nut Free Vegetarian 5 Ingredients or Fewer Easy Gourmet

Recipe notes

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.