In this installment of Kate’s Quick Bites, we step back into the kitchen to make custardy popovers and talk with the Cat Stephens, the director of the Ohio Art Council’s Riffe Gallery. The gallery that showcases the talent of Ohio artists and learn how to make one of her family’s favorite recipes.
- 4 eggs
- 1 cup unbleached flour
- 1 cup milk
- 1/2 teaspoon salt
- 4 Tbs melted butter
Beat together eggs and milk. Once an even color, add in flour and salt. Beat with a fork until mixture is uniform.
Preheat the muffin tin in the oven for 5 minutes. Brush the cups and the top surface generously with melted butter.
Fill each muffin hole 2/3 full with batter. Work quickly so the tins stays hot. Place in oven.
Bake for 35 minutes without opening the oven. Prick each popover with a fork to let the steam escape. (This will help them hold their shape.). Serve immediately with butter and jam.
Cat said her family seeks out special jams and jellies throughout the year and then brings them when they get together to make these. She also suggests trying savory toppings like sausage and cheese.
Find out more about The Ohio Art Council’s Riffe Gallery.
This recipe comes from the Moosewood Cookbook by Mollie Katzen, circa 1972