Brown Butter Popovers With Fig Butter
Popovers are so special to me. That seductive scent of fresh baked loveliness pulls me into the kitchen. It's basically pancake batter baked in a goofy muffin tin, but some kind of magic happens in the oven, transforming them into crusty/custardy/eggy/savoury/sweet balloons of joy. They must be enjoyed in the moment, like a surprise thunderstorm, or else the magic is gone.
To gild the lily, I made a roasted fig butter to go on top. Popovers are the world's best conveyance of butter ever created. Enjoy!
NOTE: If you don't have a popover tin, use custard cups—not a muffin tin—instead. Custard cups have the right depth.
Ingredients for popovers
NOTE: Makes one dozen
Butter, for greasing
1 teaspoon kosher salt
2 cups sifted all-purpose flour
2 cups milk (2% or whole)
2 tablespoons butter, browned
Preheat oven to 425 °F. Grease a popover pan with butter (about 1/2 a teaspoon per divot) and set aside.
Beat everything together until smooth and no lumps remain. Place the pan in the oven for two minutes, until the butter is melted. Fill each divot half full and bake for 15 minutes, then turn down oven to 350°F and bake for another 15 minutes. Immediately pop out of the tin and place in a bowl lined with a clean kitchen towel. Serve immediately.
Ingredients for roasted fig butter
1 bunch rosemary
4 ripe figs, halved
NOTE: If you can't find fresh figs, use 1/3 cup of fig jam, plus 1/4 teaspoon of finely chopped rosemary
4 ounces (one stick) butter
1. Preheat oven to 400°F.
2. On a baking sheet lined with parchment paper, place the rosemary, then the figs facing side up on top. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes, or until the figs are juicy.
3. Remove the figs from the oven, let them cool, then combine them, leaving behind the rosemary, then mix with the butter either by hand or in a food processor. Dump the butter mixture out onto parchment paper, roll into a log, and firm up in the fridge. Serve popovers with a slice of fig butter.
Want to read more recipes from Claire? Head to The Kitchy Kitchen.
Have you ever made popovers before? What do you usually serve them with? Tell us in the comments below.
Williams-Sonoma Nonstick Popover Pan ($20)
"You can't get that glorious, over the top lift in a popover if you don't use the right tin. It will take your popovers from dense, eggy muffins, into a practically ethereal world."