Popovers, I like popovers. If you make them in a tall popover pan you can fill the hollow of the popover with chicken salad. I like chicken salad, and not just in a Facebook way, I really enjoy this summer salad. Serving it in a popover is a creative way to bring it to a picknic. So let’s get our baking caps on and get down to business.
Here’s what you’ll need
- 1 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a blender for 30 seconds. You want to get a good batter going it hould be similar in consistency to crepe batter. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Don’t skip this step, its curtail to vent the moister inside or your popover will end up being mushy inside and… without the opening, how will you fill it with delicious salad like this one: Bill’s Famous Crab Salad 2