There’s a lot going on in that title, but it needs every word to do this recipe justice. First off, I am all about make-ahead breakfasts, especially in the dead of winter when rallying out of bed and getting psyched to embrace the great outdoors can be a challenge. In fact, the pursuit of easy yet yummy breakfasts is such a priority this time of year that I’m going to make it my January theme. Stay tuned for overnight waffles and French toast, but for now we’ll start with these popovers.
They are a golden example of overnight brilliance, made even more convenient by the fact that you make, blend and store the batter in the same container. (If there isn’t one already, there should be an entire cookbook devoted to blender cuisine. Anyone?) Wake up, turn on the oven, pour the batter into some muffin tins or, better yet, a shmancy popover pan and you’re good to go. Without the filling, these popovers are a perfect breakfast—barely sweet and subtly spiced. Spread them with a little butter, jam or honey and they are perfect for grab and go, eat-in-the-car-on-the-way-to-the-race scenarios. The options of storing the batter overnight or all day, and turning it into a dessert with a delish filling (the one below or really anything creamy that floats your boat) make this recipe even more versatile.
This originally came from AP Food Editor J.M. HIRSCH.
Start to finish: 45 minutes
For the popovers:
2 cups all-purpose flour
2 cups milk
4 large eggs
2 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground cardamom
For the filling:
Two 8-ounce tubs mascarpone
2 tablespoons honey
Juice and zest of 1 lemon
2 teaspoons cinnamon
Sliced strawberries or other fresh berries, to serve.
Heat the oven to 400 F. Coat a 6-cup popover pan or 8-cup muffin pan with cooking spray (or be kind to the ozone and butter the heck out of said pan).
In a blender, combine the flour, milk, eggs, butter, sugar, salt and cardamom. Blend until the ingredients form a very smooth batter, about 1 minute. At this point you can: proceed as directed, making half now and half later; make them all now if you have enough pan space; or put the entire blender in the refrigerator for up to 24 hours.
Fill each of the prepared popover pan cups about halfway with batter. You should use only half of the batter in the blender.
Bake for 30 minutes. Remove the popovers from the pan and use a knife to cut a small hole in the top of each to let the steam escape. Cool slightly.
Meanwhile, to prepare the filling, in a medium bowl gently stir together the mascarpone, honey, lemon juice and zest, and the cinnamon. When the popovers have cooled just enough to handle, carefully tear the opening in each just enough to be able to spoon in about 1/4 cup of the filling. Serve each with berries.