While all the holidays are not over, I am just now going through a little rebellion of the excessive. Maybe I just in need of a quick recuperation before even more comes my way. So I decided to pull out The New Moosewood Cookbook, a legendary vegetarian book that I picked up at the library about a month ago and never took the time to peruse. And in there author Mollie Katzen had a quick five minute recipe for custardy popovers that required no sugar, and no animal parts. Though I hardly ever bake, this dead-simple recipe seemed like a perfect place to start. Five ingredients, talk of rolls that were “crisp and puffy”, and all in under thirty minutes.
I know I’m a novice to this whole process, but I am still kind of astonished by the results. One moment I was spooning slop into a muffin pan and thirty minutes later I had beautifully puffed up rolls. It’s one of those amazing moments. But I must not have buttered the pan enough, because about half of them stuck straight to the pan, deflating sadly when I attempted to pry them out. Half of them were still a screaming success, and a worthy accompaniment to many a meal.
- 2 tablespoons butter
- 3 large eggs
- 1 1/4 cups milk
- 1 1/4 cups flour
- 1/2 teaspoon salt
Preheat the oven to 375°F. Melt the butter and then brush it along the insides of a muffin pan.
Crack the eggs into a bowl, pour in the milk, and whisk until slightly combined. Then slowly whisk in the flour and salt.
Pour the batter into each muffin cup until they are filled about 1/2 of the way.
Bake in the oven for 25 minutes. When done remove, and then prick with a fork so they keep their shape. Serve up immediately.