This morning I was digging through one of my cookbooks, trying to find a very yummy black forrest cake recipe for a friend who had requested it. I stumbled on my recipe for popovers, realized I actually had the ingredients, and decided they’d be perfect for breakfast. And they were. Here’s my proof:
It’s almost too easy, both the popovers and black forrest cake. Here’s the details for each:
- 2 beaten eggs
- 1 cup milk
- 1 cup flour
- 1/2 tsp salt
Mix well. Pour into greased muffin tins or popover pan or cups. Bake 450 F 20 minutes then reduce the temp to 375 and continue to bake until golden brown and delicious. Stab them when they come out to release the steam, and at that point it’s nice to shove a chunk of brie directly inside.
- Box of devil’s food chocolate cake mix
- Two eggs
- 21 oz. can of cherry pie filling
- 1 tsp. almond extract (optional)
Mix and bake according to the cake box directions. Top with whipped cream and more cherry pie filling or maraschino cherries.
Popovers look suspiciously like Yorkshire puddings to me…
They look delicious, whatever they are!
The entires on wikipedia are unsurprisingly linked:
The method looks slightly different–I pour my batter into lightly greased cool popover pans and then bake them, and the the grease is most certainly not beef drippings. I also eat them for breakfast, as mentioned with brie or just with a touch of butter, else they are a great place to stuff what the Brits would call a “sandwich filler” like some crab meat in tartare sauce with some chopped up vegetables for a light lunch. And there is never gravy involved!
i found out that quite a few Washingtonians don’t know about popovers either…so odd. Haven’t they been to the restaurant at the top of Dayton’s for lunch? (okay, okay…so Dayton’s doesn’t exist anymore…but still.) I do loves me some popovers.
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