Last year I bought a mini-popover pan, and I was pleasantly surprised at how easy it was to make these delicious treats! I made popovers several times using the famous Neiman-Marcus recipe with strawberry butter, but this week I decided to try another department store's popover recipe, that of Marshall Field.
Again the result was a light, airy and super easy popover, only this time the spread was honey butter. May I just say that a) this makes an awesome breakfast treat and b) if this photo of the popover's melted honey butter doesn't have you drooling, then I haven't done my job. (Unless you don't like butter. Or honey. Or bread. In which case all bets are off!)
One other reason I wanted to make a Marshall Field recipe was so I could share with you the most charming dish I received earlier this year from Darlene of The Tea Enthusiast's Scrapbook. Isn't this a pretty shape and style of dish?
It's even prettier to me knowing that it came from Marshall Field via a tea friend! I thought it was most appropriate, then, to enjoy my little breakfast of popovers using this dish. According to The Marshall Field's Cookbook, "Welcoming guests with a basket of piping hot popovers—sometimes big and fluffy, sometimes bite-size minis—served with whipped honey butter is a long-standing tradition at many Marshall Field's restaurants. Some customers have even been known to sit down, fill up on popovers, order a cup of coffee, and ask for the check!" (We would of course order tea and then ask for the check!) The following recipe is from the cookbook, but I adjusted the directions a bit so I'm sharing the recipe as I made it.
Marshall Field Popovers
5 large eggs
1-2/3 cups whole milk
5 tablespoons unsalted butter, melted
1-2/3 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 400 degrees and let non-stick popover pan heat in oven for 15 minutes. Meanwhile, prepare batter. In bowl of electric mixer, add the eggs and beat for about 2 minutes until light and fluffy. Add milk and butter and beat again. Finally, add the flour and salt and beat just until combined.
When pan is finished preheating, fill popover tins about 2/3 full and bake for 30-35 minutes until golden brown. Remove popovers from pan and serve immediately with honey butter. Yields about 20 mini-popovers.