I had been craving a popover since my friend's wedding back in February. Okay, you may ask yourself, how does someone just start craving a popover at a wedding? Well, this is because Maggie and Paul had their first date at Judie's in Amherst, and Judie's is locally famous for their popovers. So when I think of their history, Judie's is part of that history.I, like many omnivores, love bacon. Salty and crispy, with a salad or a dessert, bacon can be used in just about anything. We were making a spinach and hot bacon salad for dinner (a different version than this, I reverted back to my original style) and I thought...bacon popovers! I knew I couldn't make them Judie style - large and abundant, but I could make a smaller version quite easily.
Ingredients:
- 2 eggs
- 1 cup milk (I used skim)
- 1 tbls. vegetable oil
- 1 c. flour (all purpose)
- salt
- bacon
A basic popover is quite easy to make, then you can jazz it up anyway you like. I mixed up the eggs, milk and oil before beating in the flour and a dash of salt. I poured the simple batter into a greased muffin pan (to ensure they all bake evenly, I filled the empty spots with water) and then sprinkled crumbled bacon top. These baked for about 20 minutes in the oven (set at 400 degrees), maybe a little less, but right around the time they are golden brown and puffed up.
Hubs hadn't had a popover before, and he gobbled multiple popover 'muffins' up that evening. I love the texture, almost spongy but extremely airy. And the bacon gave them the perfect salty and savory flavor I was looking for.
Any other thoughts on how to dress up a popover?