Popovers. I never knew what they were. But having made them, I can see how they are something every cook should know how to make. And they could not be easier. Five ingredients, a blender, and 9 custard cups. Easy, peasy.
I decided to make this recipe along with one of my favorite chicken dishes, Braised Chicken Thighs with Button Mushrooms and my favorite noodles from Mrs. Miller’s.
I selected the chicken dish because it has a nice sauce and some of the comments on the TWD website spoke of using popovers to mop up sauce. This chicken dish takes me 2 1/2 hours to make because the chicken has to braise until the meat easily releases from the bone.
So while the chicken was braising, I put the popover ingredients into the blender and blended until smooth. Then I poured equal amounts of the batter into 9 custard cups (8 ceramic and one glass).
When the oven finished preheating to 425 degrees, I popped the popovers into the oven on a baking sheet. 25 minutes later, they were nice and puffed.
15 more minutes at 350 degrees and I took out some nicely golden popovers.
I guess they could have looked prettier if they had been in real popover cups. If I end up making these more often, I will invest in those.
We all liked them, especially the kids.
And the braised chicken and noodles was delicious, as always.
In two weeks, we will be making a Nectarine Upside-Down Chiffon Cake. I love making cakes, so I am excited about this one. Check back soon!