Tuesday, March 30, 2010
Blueberry Popovers and Crepes
This is a quick, easy recipe! “Popovers” might not be very accurate. These muffins don’t puff. They do pop into hungry mouths easily at our house, though. They work nicely for company because they’re basically the same tasty recipe as crepes after adding milk, recipe below, but you aren’t stuck at the stove flipping cakes for half an hour. I’ve also used them instead of cupcakes at my son’s preschool on his birthday, with kids’ complements. These can be made without blueberries, too, but once I put them in, I never looked back.
Makes about 24 popovers
2 c milk
1 c flour
½ t salt
1 T sugar
4 T melted butter
1 ½ c blueberries, ice melted under running water if frozen
Don’t preheat the oven.
1. Butter two 12-cup muffin pans. Even non-stick surfaces stick, so best to butter.
2. In large bowl, pour in milk, then add flour and wisk. Flour mixes easily with cold milk.
3. Add salt, sugar, and eggs. Wisk. Add melted butter. Wisk.
4. Pour batter into each muffin cup until 2/3 full.
5. Place muffin tins in oven and turn oven to 400 deg. Place muffin tins side by side on the same rack. Bake for 30 min.
6. Loosen edges carefully with a table knife. Keep warm until ready to serve by turning off oven and leaving door ajar.
Makes about 14 crepes
Same ingredients as popovers except use an additional ½ c milk.
Optional: 1 1/2 c blueberries or apple cubes with cinnamon
1. Mix ingredients as instructed for popovers with an additional 1/2 c milk. Stir in optional fruit.
2. Heat one or two 8” frying pans on medium heat.
3. Lightly butter pan before each crepe (using butter or clarified butter, which doesn't burn as easily). Make one crepe at a time by pouring 1/3 c batter into pan. When bottom of crepe is golden brown, flip to cook other side.
Serve with butter and sugar or maple syrup.