52 Sunday Suppers: Pot Roast & Popovers
It was Kristin’s idea to pair my favorite popover recipe with her pot roast recipe. I never would have thought of it. Popovers for breakfast? Yes. With roasted chicken? Yes. For dessert loaded with melty slivers of dark chocolate? Yes. But with pot roast? That’s all Kristin.
If you’ve never tried baking popovers, this week’s Sunday Supper menu presents the perfect opportunity. Just throw that pot roast in the crock pot and don’t even think twice about it. Kristin’s pot roast recipe is fabulous. It got rave reviews from both my husband and my dad.
And now you get to play with popovers.
Aren’t they cute? And delicious, too.
If you’ve never baked popovers, you might think they’re fussy and difficult to make because of the delicate crunchy crust and the lovely tender center. Understandable. But they’re really super forgiving. And no matter if they puff up perfectly or collapse in the center, they taste fantastic every time.
I promise ~ no one will complain about eating a popover. Ever. And they’re so easy to make. I like to whisk up the batter and keep it in the fridge for breakfast. Mmmm. I’ve tried several variations but this recipe is the best.
Easy Popovers {from the Joy of Cooking}
1 tablespoon melted butter, plus extra for greasing the pan * 2 large eggs * 1 cup all-purpose flour * 1/4 teaspoon salt * 1 cup milk
Preheat the oven to 450, and thoroughly grease the pan.
Beat until smooth: milk, melted butter, flour and salt. Break the eggs into a separate bowl and whisk gently. Then combine both ~ batter should be no heavier than whipping cream.
Fill the cups 2/3 full, and bake at 450 for 15 minutes. Reduce oven temp to 350 and bake an additional 20 minutes. (No peeking! Opening the oven door in the first 20 minutes can cause them to collapse.)
When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately, or allow to cool thoroughly and store in air tight bag. Makes 6 to 10 popovers.
You might not have a popover pan. And you certainly don’t have to buy one. You can bake them in a Pyrex custard cup or a even a Weck jar ~ see here, my baking experiment.
They taste just as delicious no matter what you bake them in. (But I do prefer the popover pan because there’s lots less clean-up.) And they’re so adaptable. This morning for Sunday breakfast, I loaded up the batter with fresh strawberries pieces and gave them a bake. Oh my gracious. Add a smidge of butter ~ and suddenly your family thinks you’re a genius.
Do you have a favorite Sunday Supper recipe? I’d love for you to share it. Leave a link in the comments or swing by our 52 Sunday Suppers Facebook page. We love hearing from you!
Week Four Menu
Susie’s Favorite Popovers
happiest sunday!