Yorkshire Puddings/ Popovers

Our favorite steakhouse (sadly closed now) served delicious popovers/yorkshire puddings with your steak to help you soak up all the incredible juices. I first learned to make these in a cooking class that I took in college and was amazed that they were so easy and delicious! You bite through the slightly crisp outside to a moist and airy inside, almost like an eclair. They're the perfect texture for soaking up 'au jus' from a steak or roast! They really do pop-over, so be sure not to overfill the cups with batter, and they start to deflate as soon as you remove them from the oven so be prepared to serve them right away to maximize the impact of their presentation!

Yorkshire Puddings/ Popovers
Makes 6 large or 12 small

1 cup flour
1/4 teaspoon salt
1 tablespoon oil
2 eggs, beaten
1 cup milk

1. whisk together all ingredients until smooth
2. pour batter into greased popover or muffin pan, only filling cups halfway
3. bake at 425 degrees for 15 minutes then reduce heat to 350 and cook for an additional 30 minutes
4. serve immediately and enjoy!

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