Plain popovers are amazing. They are also fun. I still get excited every time I open the oven and see how a simple batter turns into glorious, golden rolls rising way over the top of the pan. People often tell me they are afraid to make popovers because they mistakenly think anything that rises so high must fall, like a souffle. But I can assure you if you bake them until they are deep golden brown, they will barely deflate, if at all. Unlike a souffle, they are even better reheated until the edges are crispy.
Plain popovers are great, but now that I've come up with Lemon Almond Popovers, plain popovers seem, well, plain. Once you know how to make a popover, which is simply a mixture of milk, eggs and flour, it makes good sense to add some flavorings. I like to serve Lemon Almond Popovers with Lemon Honey Butter that is so delicious you will want to slather it on every slice of toast. Once you try flavoring popovers, you may never be satisfied with plain ones again. (For my tips and recipe on basic popovers, see Over the Top Popovers.)
LEMON ALMOND POPOVERS
You can make almond meal by grinding blanched slivered almonds until the texture of fine sand, or save time by purchasing almond flour from many supermarkets and health food stores. This recipe makes 6 large popovers in a standard popover pan or 10 smaller ones in a mini popover pan, standard muffin tin, or 1/2 cup custard cups.
1½ cups whole, low-fat or nonfat milk
3 large eggs
1½ cups all-purpose flour
1½ teaspoons kosher salt
1½ tablespoons unsalted butter, melted, optional
¼ teaspoon + 1-2 drops almond extract
¼ cup finely ground almonds
2 teaspoons finely grated lemon rind
Lemon Honey Butter, for serving (see below)
Heat the milk in a saucepan or the microwave until hot, but not boiling. Mix the eggs in a mixing bowl with an electric mixer, a blender or a food processor. While mixing, gradually pour in the hot milk. Add the flour, almonds, extract and lemon rind. Mix on low until thoroughly incorporated, scraping down the sides as needed. Mix in melted butter, if using. Cover and refrigerate at least 1 hour or up to 24 hours.
Position oven rack in the middle or lower third of oven and preheat oven to 375°F. Place the popover pan, standard muffin tin or custard cups in the oven for 2 to 3 minutes then remove from oven and spray the sides and top edges with pan spray.
Whisk the batter well and divide among the cups, filling almost to the top. Bake until puffed and deeply browned, about 35 minutes for small popovers, or about 45 minutes for large ones. The longer they bake, the less they will deflate. If they are browning unevenly the last 10 minutes, rotate the pan.
Remove popovers from pan and serve with Lemon Honey Butter.
MAKE AHEAD: Remove from pans and place on baking sheet at room temperature for up to 4 hours. Reheated at 450°for 3-5 minutes before serving. .
LEMON HONEY BUTTER
¼ lb. (1 stick) unsalted butter, softened
Pinch of kosher salt
2 tablespoons honey
2 tablespoons finely grated lemon rind
2 teaspoons fresh lemon juice
- In a small bowl with electric mixer, beat butter and salt until creamy. Add honey, lemon rind and juice and mix until blended. Refrigerate for at least 1 hour. (Spread may be refrigerated for several days.) Serve at room temperature.
See also Pepper Jack & Chive Popovers