My discovery of popovers was a delightful accident. I have a deep love of blueberries. It’s inexplicable, actually. So, of course, when my sister took a trip to Maine, the only thing I asked for was a cookbook full of blueberry recipes. And some jam. The cookbook suggested eating all of these wonderful blueberry concoctions with popovers. Popovers?
I did a quick search and it turned out that popovers were all the rage! Ina made them; Martha has a recipe; Paula loves them; they were even all over the food blogs! These were a must-try. Also, my sister had them during her trip and told me that I must make them in order for me to get my jam. I like jam.
Popovers, people. Seriously, are you ready for these? They are basically the perfect breakfast carb. They are between a muffin and a buttery yeast bread. They have the properties of a pastry or a doughnut if treated correctly. And you must eat them with jam! Breakfast! In a perfectly perfect way.
Hot Chocolate Popovers (slightly adapted from Joy the Baker)
I lie. These particular popovers are probably best without jam. They have marshmallows and chocolate chips, though! I’m doing you one better. But there are a plethora of recipes out there for plain popovers, sugar crusted popovers, savory popovers, that you should look into if you want a bit of variety. But seriously. Marshmallows and chocolate chips. Did I really need to say that again?
2 tablespoons butter, melted plus more for greasing the pan
3 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon salt
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup semi-sweet chocolate chips
12 large marshmallows.
Place a rack in the center of the oven and preheat oven to 400 degrees F.
Grease the individual muffin cups of a standard muffin tin with butter. Set aside.
In a blender, blend together butter, eggs, milk, and vanilla extract.
In a large bowl, whisk together sugar, salt, cocoa powder, and flour.
Add the flour mixture to the blender and blend until no lumps remain and the mixture is frothy. Fill muffin tin cups one-half to two-thirds full. Bake for 30 minutes without opening the oven door. This is important for the “pop” and the “over” part to occur.
After 30 minutes, remove the popovers from the oven and immediately set oven to broiler.
Carefully add a sprinkling (maybe 2 tsp.) chocolate chips into the center of the popover, and top with a marshmallow, pressing down gently.
Place pan under the broiler. Keep and eye on the toasting marshmallows. They’ll only need about a minute under the broiler. Feel free to rotate the pan as necessary.
Remove toasted popovers from the oven. Let cool for about 5 minutes. Use a butter knife to gently remove the popovers. Serve warm.